CHÂTEAU LE GRAND MOULIN

Mechanical harvest at the beginning of october. Cold maceration according to grape quality. A slow start to alcoholic fermentation with pumping over twice a day followed by delestage. Three weeks’ gentle maceration at a temperature of 22°C. Using lees and aged in stainless steel vats with woodwork for 6-7 months.

The colour is concentrated and youthfully radiant. A fine, spicy nose and ripe dark fruit precedes a supple, soft attack that leads into freshness and fruit. The palate is smooth and generous, enveloped with polished tannins.

Chicken with spices.

One-parcel selection. Mechanical harvest at the beginning of October. Cold maceration according to grape quality. A slow start to alcoholic fermentation with pumping over twice a day followed by delestage. Three weeks’ gentle maceration at a temperature of 22°C. Using lees and aged in stainless steel vats with woodwork for 12 months.

The color is intense. The nose opens with cedar and black fruit notes. The palate is powerful with ripe and silky tannins. Juicy candied fruit aromas. Long finish of toasted wood flavors.

Burgundy beef stew, Curry lentils stew