Mon Rouge®

Production area

Different, familly owned, vinyards that are distributed in various municipalities: Aymavilles, St. Pierre, Gressan and St. Christophe

Variety

Blend of local black varieties: Cornalin, Fumin, Vuillermin, Gamay, Petit Rouge.

Service temperature

15° - 17°C

Glass Type

Ballon piccolo

Longevity

15 years

Climatic trend

Alpine climate with short, cool and windy summers. Long, cold winters with pronounced seasonal ranges with low levels of rainfall.

Harvest and annual production

Handharvest, middle of October. 10.000 bottles

First vintage

1995

Available Formats

750 ml

Vineyard

Surface area 1,5 ha, sistema a Guyot training system; 7000 plants/ha, on embankments and slopeways. Yield 8000 kg/ha.

Altitude

Altitude 500/800 mt s.l.m.

Soil type

Inclined, morenic soil with granitic base (sand +50%, medium lymestone and abundant residue).

Vinification

Chilling of the grapes then destemming and fermentation for 7 days, in stainless steel at a controlled temperature of 26°C, with daily pump over operations.

Ageing

In stainless steel for 6 months.

Total acidity

5 g/L,

PH

3.4

Net dry extract

Alcol 14 % vol.