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Drink young with charcuterie or grilled fish
alluvial soils with abundant stones and limestone presence • Hand harvested • Grapes are selected from a double selection table before going into small stainless steel tanks • Fermentation with indigenous yeasts at 24-26°C for 15 days • Each tank is tasted two times a day to determine what is needed • Aged for 18 months in concrete pools (75% of the wine) and untoasted large oak foudres (25% of the wine) • Aged for 6 months in the bottle
lovely balance between richness and length – quite a linear wine
mushrooms…
DRESS: golden gold
Clos Castelot 22 Saint Emilion sku_2350438 Drink young with charcuterie or
