copy of Red wine Tradition AOC Gaillac

Technical information

Grape varieties

40% Syrah – 40% Braucol – 10% Merlot - 10% Duras

Age of the vines

between 15 and 35 years

Yield

45hl per hectare

Harvesting

Harvesting begins in the spring with manual thinning (an operation consisting of thinning out the vegetation and regulating the number of bunches per vine). This is followed by manual leaf removal and then manual harvesting.

Vinification

The harvest is destemmed and crushed. The temperature is controlled during fermentation. After 3 weeks of vatting and traditional fermentation, the wine is bottled the following spring.

Tasting

Visual

Deep garnet red colour with purple hues.

Olfactory

Intense and complex nose. Very marked by red fruit notes and more particularly blackcurrant aromas. Some spicy notes are present.

Palate

Frank and round attack. Silky and melted tannins. Blackcurrant aromas also dominate in the mouth. A very pleasant wine with lots of fruit and suppleness.

Keeping

To be drunk young to keep the very fruity side of this wine. Can be kept for 3 to 6 years depending on the millesime.

Food and wine pairing

It goes very well with red meats, especially duck breast. It can also be served with cheeses such as camembert, tomes, comté, or cantal.