WINEMAKING AND AGEING
Cold soaking before fermentation (4 to 15°C for several days) for the ripest grapes, to obtain more intense fruity notes. Thermovinification of part of the harvest to obtain a must rich in colour and fruity aromas. Alcoholic fermentation (controlled temperature, selected yeasts) with 2 to 3 weeks on skins to provide a round and supple wine. Ageing in stainless-steel and concrete tanks.
Chateau Promis, Bordeaux
Vivid red colour of good intensity. Clean, fruity nose. Fruity and round on the palate, with good structure. Traditional.
Serve at between 16 and 18°C. Can be enjoyed throughout the meal.
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