Composition: 

60% Cinsault, 30% Cabernet franc, 10% Syrah

 

Tasting advice:

Food pairing: Aperitifs, salads et summer food, fishes,grilled meats
Temperature : between 8 and 12 °C
Ageing: between 2 ans 3 years..

 

Soil:

Clay and Limestone, Aragon Clay, Ventenac Clay

Density: 4 000 stocks/ha

Yield:

40 hl/ha

 

Wine making:

« Bleeding technique » on the Syrah, press Cinsault and Cabernet.

Short fresh fermentation..

 

Alcohol content::

12° ou 13,5

 

Bottled in Château Rayssac in March 2018.

 

Conditionnement:

Bottles : “Bourgogne - Tradall” type

(height : 300 mm)

Box : 6 bottles with a separator