Liano Vieilles Vignes
Vinification and maturation
The grapes used to produce this wine come from a historic vineyard located 300-450 meters above the sea level. The age of the vineyard is 40 years old. The vinification is done in Slavonian oak vat at controlled temperature and a further 25 days maceration takes place with selected yeasts. During fermentation, pumping over are performed regularly with the two outages wine to extract maximum polyphenols and the color of grapes. After malolactic fermentation, the wine is transferred in Allier oak barrels of 550 liters and subsequently aged for at least 24 months. This period is necessary to control and balance the important structure of this wine. At the end of wooden refinement, the assembly of the content of different barrels is performed as well as a filtration prior to bottling. The wine will stay six months in bottle before commercialization
Ruby red color with purple highlights to garnet. Notes of ripe black fruit and vanilla. The mouth is supported recalling the ripe fruit nose, with a nice freshness. Firm and well integrated tannins, long and persistent finish. Store 10 years.
Ideal companion for dishes of hearty red meats as the rack of lamb, venison medallions, cassoulet and beef steak.