Domaine Courbis Cornas la Sabarotte 2009
In our new tank farm, the hand picked, destemmed grapes are fermented in temperature controlled enclosed_ stainless steel tanks. The monitored fermentation temperature is maintained at 30-32°C for the purpose of best colour extraction. Fermentation and maceration extend for 3 weeks. The winemaking is techniques used are aimed at producing wines that benefit from cellaring to unfold and reveal themselves.
Food Pairings for Domaine Courbis Cornas la Sabarotte
20000 bottles produced.
Notes: 15% new barrels, 70% second fill and 15% third fill. Bottling after 16 month of oak ageing.
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