J. Vidal Fleury Cotes du Rhone Rouge 2011
Long and traditional maceration: 2 weeks with Grenache and 3 weeks with Syrah and Mourvèdre. A lot of "délestage" at the beginning of fermentation. Fermentation with Indigenous yeast. Controlled temperature for maceration at 30°C. 100% malolactic fermentation. Aged on lees 70% in tanks and 30% in large barrels (foudres). Natural clarification and stabilization by settling and one filtration (Cross Flow). Unfined. Maturation in bottle: at least 3 months before shipment.Pair with red meat, white meat, pizza, barbecued, pasta, cheeses.