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VILLEMARIN
red
IGP
Côtes de Thau
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OENOLOGY |
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Appellation
:
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IGP
Côtes de Thau |
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Grape
variety
:
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Syrah, black Carignan, black Grenache |
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Type
of Soil :
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Limestone, broken stone, and quartz. Facing South. |
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Vinification
:
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Selected
vineyards, grapes selected and enzymes added on reception, pre-fermentation
maceration for one week, alcoholic fermentation at 30°-32°C,
post-fermentation maceration for 5 days. |
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Alcool
:
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12%Vol. |
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Oenologists
:
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C.PAYON, P.CROS., P.SOLANET |
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TASTING
NOTES |
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Hue
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Deep,
ruby red. |
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Noze
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Rich and
powerful, with intense notes of red fruit and smoky, grilled aromas. |
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Palate
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Remarkably
full in the mouth with a supple structure; dense, with tannins of
a rare finesse. A long velvety finish. |
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GASTRONOMY |
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Best
drunk within 3 years of harvesting. Serve between 14°C and 16°C
with grilled meat, game, regional dishes and cheeses. |
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VILLEMARIN
rosé
IGP Côtes de Thau
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OENOLOGY |
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Appellation
:
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IGP
Côtes de Thau |
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Grape
variety
:
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Black Carignan, black Grenache, Cinsault. |
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Type
of Soil :
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Limestone, broken stone, and quartz. Facing South. |
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Vinification
:
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Selected
vineyards, grapes selected and enzymes added on reception, pre-fermentation
maceration in Elite vats at 8°C for 6 hours. Free-run juice,
static racking of the must, clear must reintroduced, low temperature
alcoholic fermentation. |
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Alcool
:
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12.5%Vol. |
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Oenologists
:
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C.PAYON, P.CROS., V.BERTHUIT |
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TASTING
NOTES |
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Hue
: |
bright,
limpid, strong pink. |
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Noze
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Clean
yet complex, giving pleasant aromas of strawberry, cinnamon and
vanilla. |
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Palate
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A
lively attack, well-balanced, well-blended, soft and full; a pleasant
finish with a hint of boiled sweets. |
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GASTRONOMY |
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Best
drunk within 18 months of harvesting. Serve chilled (10°C) with
fish, seafood, entrées, salads, barbecued meat, water fowl
and Mediterranean dishes. |
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VILLEMARIN
white
IGP
Côtes de Thau
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OENOLOGY |
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Appellation
:
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Vin
de Pays des Côtes de Thau |
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Grape
variety
:
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white Terret, white Grenache, white Carignan. |
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Type
of Soil :
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Limestone, broken stone, and quartz. Facing South. |
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Vinification
:
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Selected
vineyards, grapes selected and enzymes added on reception, pre-fermentation
maceration at 8°C for 6 hours, static racking of the must, low
temperature alcoholic fermentation. |
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Alcool
:
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12%Vol. |
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Oenologists
:
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C.PAYON, P.CROS., V.BERTHUIT |
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TASTING
NOTES |
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Hue
: |
Luminous,
brilliant pale gold. |
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Noze
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Intense
and complex; typical of the blend with undertones of grapefruit
and pineapple and an elegant hint of white flowers. |
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Palate
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A
delicate attack, soft and full and highly expressive; a well-balanced
with a fresh and lively finish (hints of citrus flavoured boiled
sweets). |
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GASTRONOMY |
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Best
drunk within a year of harvesting. Serve chilled (6-8°C) with
fish, seafood, shellfish and traditional cuisine. |
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VILLEMARIN
sweet white wine
IGP
Côtes de Thau
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OENOLOGY |
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Appellation
:
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IGP
Côtes de Thau |
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Grape
variety
:
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Terret Bourret, white Carignan, white Grenache. |
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Type
of Soil :
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Limestone, broken stone, and quartz. Facing South. |
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Vinification
:
|
:
Selected
vineyards, grapes selected and enzymes added on reception, pre-fermentation
maceration at 8°C for 6 hours, static racking of the must, low
temperature alcoholic fermentation stopped at 20 g/l sugar, sterilising
filtration using lenticular refills. |
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Alcool
:
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12%Vol. |
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Oenologists
:
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C.PAYON, P.CROS., V.BERTHUIT. |
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TASTING
NOTES |
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Hue
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Yellow
gold, with brilliant highlights. |
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Noze
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:Intense
and complex with hints of candied fruit (apricot), evolving to notes
of honey. |
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Palate
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Supple
on the front of the palate, maintaining a certain freshness while
revealing aromas of jam and honey. |
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GASTRONOMY |
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Best
drunk young or after a couple of year's maturing only. Serve chilled
(8°C) as aperitif or with foie gras, creamy cheeses or dark
chocolate desserts. |
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