CHÂTEAU LES AUBIERS

Mechanical harvesting in early September. Traditional vinification in stainless steel and concrete tanks. Cold maceration depending on grape quality. Slow start to alcoholic fermentation with pump-overs two to three times a day, followed by rack and return. Gentle maceration for 15 to 20 days at 25°C. Ageing with oak chips.

Deep colour with purple highlights. The nose is ripe, revealing concentrated fruit aromas with delicate hints of spice. The palate opens with a lively attack, leading to smooth, well-integrated tannins. The ripe fruit retains excellent freshness, resulting in a velvety, generous and highly enjoyable wine.

Mildly spiced roast chicken and roasted root vegetables