CHÂTEAU LE GRAND MOULIN

Mechanical harvesting in early October. Cold maceration depending on grape quality. Slow start to alcoholic fermentation with pump-overs twice a day, followed by rack and return. Gentle maceration for 15 to 20 days at 25°C. Lees stirring and ageing in stainless steel tanks with oak for 6 to 7 months.

Deep, youthful colour. The nose reveals ripe black fruit aromas with delicate spicy notes. The palate opens with a supple, smooth attack, offering freshness and generous fruit flavours. Rich and generous, it is enveloped by polished tannins.

Spinach, ricotta and mushroom cannelloni

Parcel selection from cool clay-limestone soils. Harvesting at full ripeness with destemming and rigorous grape sorting to retain only the finest berries. Pre-fermentation cold maceration followed by temperature-controlled alcoholic fermentation. Approximately 10 days of maceration with lees stirring to enhance roundness.

Deep colour with purple highlights. The nose reveals aromas of sun-ripened red berries. The palate opens with fine, smooth and inviting tannins, supported by rich, juicy fruit. Beautifully balanced throughout.

Spinach, ricotta and mushroom cannelloni

Parcel selection. Mechanical harvesting in early October. Cold maceration depending on grape quality. Slow start to alcoholic fermentation with pump-overs twice a day, followed by rack and return. Gentle maceration for 15 to 20 days at 25°C. Selection of the finest tank from Château Le Grand Moulin, followed by lees stirring and ageing in stainless steel tanks with oak for 12 months.

Bright garnet colour. The nose opens with fresh herbal notes. The palate is lively, revealing crisp, vibrant red fruit flavours wrapped in an appealing sense of richness. Hints of cocoa and leather add complexity, leading to a remarkably well-balanced wine.

Herb-crusted rack of lamb, grilled peppers