PRÉLUDE DU GRAND MOULIN

Mechanical harvest at the beginning of october. Cold maceration prior to the fermentation according the quality of the grape. Slow alcoholic fermentation with pumping over twice a day then delestage. Smooth maceration during 3 weeks at 22 Celsius degrees. Ageing with lees in French-oak barrels of 225 litres (1/3 of new barrels) during 12 months without racking, in a reducing environment to maintain fruit aromas.

Deep purple in color. Pleasant aromas of confit dark fruit with caramelized, spicy notes. The palate is elegant, underpinned by pronounced yet entirely unaggressive tannins that emphasize a long, complex finish.

Prime rib of beef