Le vin idéal en 4 questions
FAITES LE QUIZZ
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IGP Haute Vallée de l’Aude
The grapes are harvested manually in crates and vatted, after destemming, by gravity. Vatting (fermentation and maceration) for 20 days in open vats with punching down twice a day at the start of vatting. After pressing and separation of the presses, the free-run juices are transferred to new French oak barrels for aging for 10 to 12 months. The wine is drawn off from the barrels and kept in vats for 1 month to obtain natural clarification. It is bottled without filtration.
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Recognition of GÉRARD BERTRAND'S EXPERTISE
James Suckling 92/100
92/100
Wine Enthusiast 93/100
93/100
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