La Madone

Technical sheet

Appellation

AOP Corbières

Vintage

2017

Varieties

55 % Grenache Noir, 45 % Syrah

Production

20 HL / Ha

Alcohol

14 % alc./vol

Terroir

Sandy clay limestone

Vinification

Picking began on the 20 September 2017 with the Syrahs of incredible aromatic freshness. As usual for this wine, the best vine bushes were selected after berry tasting at the parcel. The Grenache were harvested on 28 September following the same principles, with the selection criteria being concentration and ripeness of fruit. 2017 was a superbly fresh and aromatic vintage that also benefitted from perfectly mature polyphenols. All the grapes were picked by hand, meticulously sorted then put into small 15kg crates. Once at the cellar the bunches were destemmed and carried by conveyor belt to the fermentation vat. The two grape varieties were vatted directly together to co-ferment in order to obtain perfectly integrated aromatic and tannic balance. Maceration lasted three weeks at a temperature of 28°C at the beginning, finishing at 22°C under the cap. The wine then underwent malolactic fermentation during its maturing period in barrel that lasted a total of 12 months.

Ageing

Maturing period in barrel that lasted a total of 12 months.