ST. LAURENT ROTHENBERG 2010

• > Grape: St. Laurent Rothenberg
• > Vineyard and soil: Rothenberg; Gravelly, red loam soil with lime-rich
  subsoil
• > Harvest: End of September
• > Fermentation: Fermentation at 30-32°C; 14 days on the skins
• > Vinification: 10 months in new French oak barriques
• > Alcohol: 12.9%vol
• > Residual sugar: 1.7g/l
• > Acidity: 5.1g/l
• > Description:  Intense ruby-garnet with dark violet reflexes, strong aroma full of dark fruit (blackberries), a hint of coffee, very full and concentrated on the palate, long finish
• > Recommended with: Ideal with hearty meat dishes made with delicate spices, as well as mature cheeses
• > Serving temperature: 16-18°C.
• > Ideal maturity: 2010-2017.