Ventoux Red AOC Ventoux
Tasting notes : Ruby red, Red beryy nose, redcurrants and raspberries. Silky tannins, smooth on the palate with good persistence.
Food matching : Red meats, lam provençale,fish, vegetarien dishes and cheeses
Terroir : Ancient alluvial terraces with mainly limestone sub-soils. Soil textures are varied (sandy, clay and sand, or silty)
Winemaking : The harvest is transported in inert gas. The grape varieties are de-stemmed and pre-blended. Vatting time : 8 to 10 days. Vat-matured for 8 months.
GRAPES VARIETIES : 4 grapes varieties : Carignan - Cinsault - Grenache - Syrah