Rouge XIII

The vines grow on schistose and sandy-clay soils in central Valais. The grapes are harvested by hand, not crushed and partly destemmed. Vinification takes place in conical oak vats, with 5 to 7 days of cold pre-fermentation maceration followed by 20 to 28 days of alcoholic fermentation and skin contact. The varieties then mature separately in selected barriques, for a total of 23 months in wood. The wine is fruit-driven and powerful, with red fruit and spice, fresh acidity, a velvety texture and structured tannins; notes of leather, liquorice and mocha complete the profile. It is bottled without fining after light filtration. Source: winery and merchant information for Edition XIII 2023. (https://www.clos-tsampehro.com/product-page/clos-de-tsamp%C3%A9hro-rouge-ix?utm_source=openai)