Cuvée Red Devil rouge 2007

Grape varieties: : 65 % Syrah, 35 % Grenache.

Harvest:: Hand harvest sorted on sorting table

Vinification: Once de-stemmed and crushed the grapes are maintained at a temperature between 15° and 17°C so that maximum aroma can be extracted as slowly as possible. This pre-fermentation lasts for ten days. Then the cooling is stopped so that the fermentation can begin. This phase takes another 23 days. On the 33rd day the process is complete. Then the devatting is undertaken. In winter and thanks to our high tech wine making equipment the malo-lactic fermentation can be initiated under the best conditions allowing us to maintain the temperature between 18° and 20°C.

Tasting Notes: Very dark red robe verging on black gives a good idea of the concentration of this wine with the red fruit aromas acting as an invitation to taste. In the mouth tannins and fleshy fruit and woody hints fight for the upper hand with the fruit prevailing.
This utterly refined wine is ready to be enjoyed in its youth but may be cellared for over 8 years..