Winemaking The vines are located on a chalky clay plateau, with a poor ground, which limits the yield naturally and allows an excellent maturation of the grapes. After de-stemming and crushing, the grapes first undergo a short maceration at very low temperature (approximately 15°C), then a long maceration (15 days to three weeks) at 22°C. The extraction is thus very gentle. The ageing is carried out in concrete tanks.
Tasting notes Colour: deep and intense.
Nose: the nose reveals powerful flavours of liquorice, black olives, and black fruit notes
Mouth: This wine offers a great concentration, with obvious, but soft tannins.
Cuvée Mathiérou will be the perfect partner to all kinds of meats and cheeses.
