Saint Ambroise

The vines are planted on a terroir of rounded pebbles and red clay. For vinification, the grapes are fully destemmed and macerated for around 28 days in concrete tanks; gentle délestage and remontage are carried out during the first week. Alcoholic fermentation takes place at 25 to 28 °C, with the individual lots vinified separately and assembled in spring. The wine then matures for twelve months in used 228-litre oak casks. It shows dark fruit, violet, strawberry and pepper, a round, fresh palate, elegant tannins and a long finish. Sources: Domaine de Cabasse, Gilbert & Gaillard, Viniou.