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Our parcels are cultivated to yield completely healthy grapes. The balance between clusters and foliage helps to produce fruit whose natural acidity can still be felt, with sugar content of around 12.5% by volume. We begin to harvest when a tasting of the berries confirms a complete absence of any lingering plant flavors. Valmy’s harvests kick off with the picking of our V de Valmy plots in the last days of August. Our V de Valmy Rouge parcels are only harvested in the afternoon.
To develop our red wine, we use only carbonic maceration, which involves the fermentation of entire clusters of grapes. The maceration period is short, lasting only some three days. The end of the fermentation process takes place at low temperatures.
Maturation occurs exclusively in vats over the course of a few months, with bottling in February / March of the next year, so that the new vintage will be available in early spring.
V de Valmy Rouge has a bold red color with intense notes of berries and licorice. Its round mouthfeel and soft tannins are the primary characteristics of V de Valmy Rouge.
|Ambient temperature||14° - 15° C|
|Durability||2 - 3 years|
|Production||15 000 bottles|
|Encepment||Grenache noir - Syrah|
|Hl / Ha||50|
|Food and wine pairings||Charcuterie, grilled meats|
|Appellations||Côtes du Roussillon|
|Type de vin||Vin Rouge|