Torrette supérieur

For the Torrette Superieur (100% Petit Rouge) we do an accurate selection of the best grapes. They do a slight withering in small plastic boxes and a slow maceration on skins.

After the malolactic fermentation, the product is put in small oak barrel for 3 months and at the end is bottled.

IN THE VINEYARD

Grape variety: Petit rouge 100%
Production area: Saint Pierre
Altitude and exposure: 700/750 mt. SE
Soil: sandy
Year of planting: 1995
Training system: Guyot
Fertilizers: manure – organic
Land management: trimmer
Grape harvest: October
Average yield per hectare: 6 tons

ORGANOLEPTIC PROPERTIES

Dark red, hints of blackberry and ripe plum, soft, elegant wood

SERVING SUGGESTIONS

Red meat, cheese, game, pate

IN THE WINERY

Fermentation: steel for alcoholic – large barrel for malolactic
Ageing: large barrel (10 months)
Bottling: after 12 months with filtration
Availability: November
Produced bottles: 3000
Size: 0,75 – 1,500 ml

SERVING TEMPERATURE

18/20°

EVOLUTION

In bottle, with time, more softness, very elegant bouquet, persistence

ABV

14,50/15,00%

For the Torrette Superieur (100% Petit Rouge) we do an accurate selection of the best grapes. They do a slight withering in small plastic boxes and a slow maceration on skins.
After the malolactic fermentation, the product is put in small oak barrel for 3 months and at the end is bottled.

IN THE VINEYARD:

IN THE WINERY:

ORGANOLEPTIC PROPERTIES:

Dark red, hints of blackberry and ripe plum, soft, elegant wood

SERVING SUGGESTIONS:

Red meat, cheese, game, pate

SERVING TEMPERATURE:

18/20°

EVOLUTION:

In bottle, with time, more softness, very elegant bouquet, persistence

ABV:

14,50/15,00%