Torrette

The vineyard has an extension of 5000 sqmat 700 m with a south-eastern exposure. The harvest is in late September. We do a slow fermentation and, after the malolactic one, the wine is left to mature in steel tanks and a small part in wood.

In spring we do the assembly of the masses, following the bottling. Wine slightly tannic, hints of cherry and spices at the end.

IN THE VINEYARD

Grape variety: Petit rouge 90% – Mayolet 10%
Production area: Saint Pierre
Altitude and exposure: 700/800 mt. SE
Soil: sandy
Year of planting: 1995/2000
Training system: Guyot
Fertilizers: manure – organic
Land management: trimmer
Grape harvest: October
Average yield per hectare: 6/7 tons

ORGANOLEPTIC PROPERTIES

Dark red, hints of blackberry and plum, soft tannin, good persistence

SERVING SUGGESTIONS

Red meat, game, mature cheese

IN THE WINERY

Fermentation: steel for alcoholic and malolactic
Ageing: steel
Bottling: after 8 months
Availability: May
Produced bottles: 10000
Size: 0,375 – 0,75 ml

SERVING TEMPERATURE

18/20°

EVOLUTION

In bottle, with time, hints of ripe fruits and softness

ABV

13,50/14,00%

In spring we do the assembly of the masses, following the bottling. Wine slightly tannic, hints of cherry and spices at the end.

IN THE VINEYARD:

Grape variety: Petit rouge 90% – Mayolet 10%
Production area: Saint Pierre
Altitude and exposure: 700/800 mt. SE
Soil: sandy
Year of planting: 1995/2000
Training system: Guyot
Fertilizers: manure – organic
Land management: trimmer
Grape harvest: October
Average yield per hectare: 6/7 tons

IN THE WINERY:

Fermentation: steel for alcoholic and malolactic
Ageing: steel
Bottling: after 8 months
Availability: May
Produced bottles: 10000
Size: 0,375 – 0,75 ml

ORGANOLEPTIC PROPERTIES:

Dark red, hints of blackberry and plum, soft tannin, good persistence

SERVING SUGGESTIONS:

Red meat, game, mature cheese

SERVING TEMPERATURE:

18/20°

EVOLUTION:

In bottle, with time, hints of ripe fruits and softness

ABV:

13,50/14,00%