ROUGE
Grapes : 80% Merlot / 20% Syrah
Production : From 60 to 65 hectoliters are produced per hectare
Land : Clay and chalk
The method used : picking off, sorting when the grapes have been gathered in, fermentation in vats for 8 to 10 days with raising and unballasting. The press was not used for the 2006 vintage.
The final combination is done in December after wine tasting.
A comment from our cellarman in Strasbourg :
“A new combination that is a success : 80% Merlot and 20% Syrah. The result is a wine with an asserted feature that lets a tender and smooth texture in the mouth. To drink with grilled beef.”
