Made with Cinsault, syrah, grenache, carignan on clay-limestone scree soil, pebbly. Northwest, West exposure. Altitude 380 m. Harvest started on september 14th going through october 9th. Summer was quite dry (61 mm between June and August). This wine was produced through direct pressing, destemmed.Cold clarification and natural fermentation between 64 and 73°F. Gravitational work in the cellar as often as possible. Maturation and Production in Inox and cement vats.
|Brand||Chateau de Roquefort|
|Unit Of Measure||ea|