1737 (Côtes-du-Rhône)
Blend
Shiraz predominant
Terroir
• Clay and limestone subsoil, small pebbles and gravel on the surface
• Maximum yield in Côtes-du-Rhône: 41hl/ha
Winemaking
• De-stemmed, crushed and fermented with regular pump-overs (two daily over peak fermentation) to extract colours, flavors and tannins
• After 3 weeks ‘on skins’: drainage of fermenters, skins pressed
• Wine then racked to 300L French oak barrels, where malolactic fermentation takes place
Tasting notes
• Colours: dark red with purple hues
• Aromas: liquorice, vanilla, and red fruits
• Palate: the attack is full, the tannins are present, but they are velvety and silky. This wine is very well balanced; it can be described as fruity, dense and elegant
Serving temperature
14 – 16° C
Evolution
Best drunk within 3 years.
Voir la fiche détaillée
![1737 1737](https://roccamaura.com/wp-content/uploads/2017/08/g-1.jpg)
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