a.o.p. Valençay rouge
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The blend of 3 grape varieties bestows a round and complex structure upon this fruity wine.
SILVER medal at Concours of Loire Valley's Wines 2020.
Guide Hachette 2019.
With its glossy garnet-red robe, this wine is lovely and intense to the nose, complex with aromas of raspberry and the slightest hint of pepper. It is full-bodied on the palate with floral notes (peony), and the peppy undertone rounds off to a fruity finish. This wine is easy to drink, marrying well with a BBQ in the garden or a more elaborate dinner with friends of seasonal salad, veal and oven-baked cheese and vegetable dishes.
• Vintage: 2018
• ABV: 13%
• Soil: Silt and flinty clay
• Grape varieties: Pinot noir 50%, Gamay 30%, Côt 20%
• Best served at: 13 to 14°C, or more chilled in the summer at 10 to 12°C.
• Laying down potential: between 3 and 5 years
Mechanical harvesting using a de-stemmer.
The grape varieties are kept separate during the wine-making process.
Placed in stainless steel tanks for alcoholic fermentation over a six-day period for the Gamay and Pinot noir and ten-day period for the Côt.
Pressing and blending of the first press juice with the free-run juice.
Malolactic fermentation at 20°.
Wine is cold-stabilised to encourage tartrate crystals to precipitate out.
Cross-flow filtration followed by storage in tanks.
Ageing in concrete and stainless steel tanks.