Bordeaux AOC Rouge
(Acceptable to Good)
A light red wine from
Bordeaux
Summary
A crushed fruit fermentation wine, fermented by cultured yeast, at mid-range temperatures in neutral vessels to retain primary fruit. A short post-fermentation maceration (up to a week) on the skins is common to extract some tannin and additional color. After pressing, malolactic conversion will occur in tank, and oak alternatives (chips or staves) will add oak flavors during a maturation that may last up to 6 months before bottling.