GRANDE RESERVE RED MAGNUM

GRAPE VARIETIES : Cabernet Sauvignon | Grenache | Syrah | Mourvèdre

SOIL : Clay and Sandstone

YIELD : 40 hl per hectare

WINE MAKING : Mechanical night harvesting | Fermentation for 25 to 30 days | Ageing in the underground cellar carved in the rock.

TASTING NOTES : Dark red with ruby taint | Intense cherry, black currant bouquet with a touch of cocoa and licorice. | Light attack, complex palate with black fruit, fine tannins. Long-lasting and expressive finale of black pepper and blackberry.

TASTING ADVICE : With an Entrecôte or a sirloin steak | With a pheasant or a rabbit ‘à la Royale’ | With a meat in gravy

Wine temperature: 15° to 17°C.

Wine tasting by Adeline de Barry