Crozes Hermitage - 2014 Domaine
Leaf-stripping around bunches for optimal exposure to sunshine, before late, manual harvesting.
No industrial yeast used during vinification and the berries are destemmed. Fermentation temperatures are increased progressively from 20° to 30°, for optimal extraction, and are then maintained at this level. On average, the vatting period lasts for three weeks with twice-daily pumping over, where we seek to cover the whole marc cap. Wine is matured in vats in order to maintain fruitiness and prevent the influence of wood.
Crozes Hermitage red 2014 is ruby-coloured, with a nose of forest fruits, the tannins are soft and elegant.
To be paired mainly with white meat.