Red Wine - Boutenac

Vinification:
Maceration for 20 days with destemming for Syrah and Mourvèdre with regular pumping over. Vinification
in whole grains of Carignan. The assembly is done before
maturation.

Maturation:
12 months in French oak barrels for the rest and in ovoid vats (eggs) for the rest.

Tasting:
Very intense ruby colour. A frank, spicy nose, with fine aromas of blackcurrant. Fresh attack, beautiful substance, aromatic complexity of black fruits and spices. Delicate finish offers fine and elegant tannins.
Food and wine pairings:
duck breast marinated in spices, prime rib or leg of lamb on a spit.

Ageing potential: from 8 to 10 years min.

Serving:
from 16° to 18°C.

• Light
• Fruity
• Spicy
• Powerful