Valençay - Red

A.O.C. : Valençay

Varieties : Pinot Noir 50%, Gamay 30%, Malbec 20%

Density : 6600 vines/hectare

Yield : 54 hectolitres/hectare

Pruning : Spur

Altitude : 120 m

Aspect : North–West facing land

Soil : Flinty clay silt

District : Lye

Vinification : Each grape variety is vatted
separately for a thermo-regulated alcoholic fermentation at 25°C for 6 days for the Pinot and Gamay and 10 days for the Malbec. Pressing and malo-lactic fermentation at 20°C. Blending of the 3 grape varieties.

Ageing : In stainless steel and concrete tank for 12 to 18 months

Tasting : Powerful on the nose with red fruit aromas blending with spicy notes. Coats the palate with silky tannins. Nice balance.

Serving : 12 to 14°C

Storage : From 3 to 5 years

Accompaniments : Starters, roast meats and goats cheeses.

© 2018 Vignobles et Terroirs de France. All Rights Reserved. By Sanchez Arthur