AOP Bandol Red
Varietal: 75% Mourvedre, 10% Grenache, 5% Cinsault, 10% Carignan
Harvest: The grapes are harvested by hand, sustainable.
Vinification: Long fermentation in vats
Aging Process: Aged 18 months in oak barrel
Aroma: A nice dark color with wild and powerful aromas and notes of licorice spices and ripe red fruit
Palate: Full and generous on the palate with a fine tannic textured finish
Food Recommendations: Red Bandol wines are ideally served with grilled red meats, marinated or non-marinated, and various meats in sauces. It is also served with chocolate-based desserts.
Serving Temp: 16°-18°C/60°-64°F