Home Grand Terroir La Clape Red
* FOOD AND WINE PAIRING *
Best served at 18°C with a rack of lamb, roasted poultry or creamy cheeses.
A ruby robe with flashes of violet.
The complex, aromatic bouquet boasts rich aromas of red and dark fruits (blackberry, blackcurrant, cherry and redcurrant) blended with toasted notes supplied by the oak barrels.
Supple and well-balanced on the palate, complementing the intense aromas of the bouquet.
A slow ripening process and a late harvest (end of September to mid-October) are the key ingredients for producing grapes that are ripe, healthy and concentrated and also aids the extraction of colour and aromas during fermentation and maceration. The grapes are harvested by hand when they have reached peak ripeness and transported to the winery in special bins. They are then de-stemmed before being transferred to the stainless steel vats for maceration, lasting 20 to 25 days. The wine is then decanted into barrels for 8 months of ageing.