Grenache, Côtes du Rhône Villages
Varietals: Grenache 95%, Mourvedre 5%
Region: Rhône Valley
Harvest Method: Organic farming; organic soil amendments, soil is ploowed. Raised canopies for maximum Photosynthesis. Rigorous de-budding of the cordon and of the goblet
Vinification: Total destalking. Pre-fermentation for 4 days followed by alcoholic fermentation and maceration for 21 days, then maceration for 16 days.
Aging Process: Matures in French oak «demi-muids» 500 liters barrels during 20 months without drawing off
Aroma/Palate: Deep intense color; nose of ripened red fruits and spice. Fine round tannins; spicy finish with compact, wholesome flesh.
Food Pairings: Tapas Kemia Mezze; Mediterranean food; lamb; side of beef or BBQ.
Serving Temp: 18°-20°C/64°-67°F