Gigondas
Vieilles vignes
Appellation : Gigondas
Varieties : Grenache (60 %), Syrah (30%), Mourvèdre (10%)
Tasting Notes
Color
A seducing red robe with dark purple shades. To the nose, expressive and complex aromas blend scents of fresh small red fruit and spices.
Mouth
The palate is round, generous, harmonious and full, and reveals fruits followed by spices over fine and silky tannins for a great keeping potential. Keep for: 6 to 10 years and over.
Pairing
Lamb with herbs, cheeses.
Dégustation
Couleur
A seducing red robe with dark purple shades. To the nose, expressive and complex aromas blend scents of fresh small red fruit and spices.
Bouche
The palate is round, generous, harmonious and full, and reveals fruits followed by spices over fine and silky tannins for a great keeping potential. Keep for: 6 to 10 years and over.
Accompagnement
Lamb with herbs, cheeses.
24,00 € – 52,00 € TTC
Gigondas – Vieilles vignes
Vieilles vignes
Appellation : Gigondas
Varieties : Grenache (60 %), Syrah (30%), Mourvèdre (10%)
24,00 € – 52,00 € TTC
Dégustation
Color
A seducing red robe with dark purple shades. To the nose, expressive and complex aromas blend scents of fresh small red fruit and spices.
Mouth
The palate is round, generous, harmonious and full, and reveals fruits followed by spices over fine and silky tannins for a great keeping potential. Keep for: 6 to 10 years and over.
Pairing
Lamb with herbs, cheeses.
« A solid wine, intense and imposing, built to last »
Soils
Grenache and Syrah are planted on clay deposits with a strong percentage of limestone from the Dentelles de Montmirail tallus (dated back to the Jurassic period of the Mesozoic era: -140 millions years). Old vines of Mourvèdre come from a soils mainly made of decomposed black marl (-154 millions years)
Production
Training: Grenache in gobelet, Syrah and Mourvèdre in double Royat cordon. Yield: 25hL/ha. Average age of the plants : Grenache +55 years, Syrah and Mourvèdre : 35 years.
Winemaking
100% of destemmed grapes. Pre-fermentation cold maceration. Fermentation by indigenous yeasts. Reasoned punch-down and pump-over. Winemaking in stainless steel tanks for 3 weeks for syrah wines and 1 month for grenache wines. Ageing follows in underground concrete tanks for 18 to 24 months.
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