Tavel Château d'Aquéria 2012
|
|
Grape varieties
|
| Bourboulenc |
6
% |
| Clairette |
9
% |
| Grenache |
52
% |
| Syrah |
12
% |
| Mouvèdre |
11
% |
| Cinsault |
8
% |
| Picpoul |
2
% |
|
|
Soil
|
Sandy hillsides and clay |
|
Surface
|
42.0
Ha
|
|
Yield
|
42.0
Hl/Ha |
|
Age of grapevines
|
35
ans |
|
Wine harvest
|
Hand-made
|
|
Wine-making
|
The harvest is completely destemmed before being put into the maceration vats for 24 to 48 hours. The grape varieties are then blended two by two, bringing great aromatic complexity to the wine in addition to their own distinctive character.
After fully "bleeding" the vats (drawing off the juice), fermentation at regulated temperatures (18 to 20°C) then takes place. The different grape varieties are then all blended together and age for several months before being bottled at the estate. |
|
Tasting
|
| Robe |
intense ruby red |
| Nose |
Complex end powerful, with notes of red fruit (strawberry, raspberry) |
| Mouth |
Round and chewy, with pleasent mineral notes combined with aromas of red fruits. |
| Finish |
lovely balance of complexity and freshnes |
|
|
Served with
|
Grilles meats, Exotic dishes, veal, Poultry, Goat's cheese
|
|
Service temperature
|
Between 12 - 14 °C |
|
Preservation
|
3 years |
|
