Summary

A crushed fruit fermentation wine, made primarily from Tannat and blended with other black grape varieties. Due to the high level of tannin in Tannat, tannin management is very important. The fruit is first destemmed before fermentation in neutral vessels at warm temperatures. Post fermentation, wines have a short maceration on the skins before extended maturation in oak, blending, fining, filtration, bottling in glass and additional ageing. By law, the wine must be aged until the November following the harvest.

Key Varietals

• Tannat

Structurally Similar

• Ribera del Duero
  (Very Good to Outstanding)
• Brunello di Montalcino
  (Outstanding)
• Languedoc Roussillon AOC or IGP Red Wines
  (Very Good to Outstanding)
• Super Tuscan Based on Bordeaux Varieties
  (Outstanding)
• Côte Rôtie or Hermitage or Cornas
  (Outstanding)