LAND AND CLIMATE
Siliceous soil of schistous origin, stonier on the slopes, more sandy in the depressions.
Climate : it is influenced by the sea, Hyères harbour is only a few kilometers away.
Most of it is sloping with vines on trellis.
Average vine age: 15 years,
Grape varieties : Syrah, Grenache, Cabernet.
THE WINE MAKING
Grape harvest is entirely by hand with on site grape sorting, Stalk stripping and inerting of musts
is immediate upon entrance of the grapes into the cellar.
Traditional winemaking : Syrah, Grenache et Cabernet-Sauvignon together.
Duration of fermentation in vats : about 10 days, at a constantly
controlled temperature between 19° and 26°C
Alcoholic strength 14.74% vol.
Bottled in bordeaux-type Secuction 75 cl, 49 x 24 cork cap with
Mise en Bouteille au Château marking, own label, black capsule congé.
TASTING AND FOOD MATCHING
Deep ruby robe, the nose is complex and develops peppery, spiced aromas with a hint of liquorice.
The mouth is plump and warm, supported by ample and silky tannins with notes of black fruits.
Red and white meats, chickens, guinea fowls, etc.
For example : poulet de Bresse truffé, pintades, tournedos Rossini,
gigots and carrés d'agneau, côte de boeuf, magrets de canard. Cheeses, all.
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