M.Chapoutier Vacqueyras Avarum

Intense and generous with notes of black fruit and then spicy touches. It is full and rich on the palate with a great freshness. Tannins are silky and elegant with a palate dominated by red fruits.

The vines are located on calcareous sandstone and gravelly clay terrace.

The de-stemmed grapes are fermented in concrete tanks. The alcoholic fermentation temperature is controlled at around 25°C to preserve as much varietal aromas as possible. Gentle pumping over operations are carried out on a daily basis to delicately extract aromatic substances, colouring matter and tannins. At the end of the alcoholic fermentation, the temperature is increased to allow the polymerization of the tannins during the maceration phase. Post fermentation maceration lasts about four weeks. Wine is mainly aged in concrete vats, with a less important part in 600 litre barrels. Bottling takes place 12 months later.