ST. LAURENT ROTHENBERG 2010

  • > Grape: St. Laurent Rothenberg
  • > Vineyard and soil: Rothenberg; Gravelly, red loam soil with lime-rich
    subsoil
  • > Harvest: Early October
  • > 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: 2014-2022.