Photo Pascal Huit
They like it
La Revue des Vins de France, Bon Voyage, Cuisine Gourmande, Terre de Vins (The best wines of Languedoc with 17/20), …
Historic Rivesaltes :
First produced in 1295 (Arnau de Vilanova)
Given the title of “Plus grand vin du Royaume” (the most important wine in the kingdom) in 1816
Soil and environment (“Terroir”) :
Soil clay, shale
Very dry air
339 days of sun per annum (*)
Grape Variety (“Cépage”) :
Grenache Noir, Gris et Blanc (mixed in the more than 80 years vines)
Manual and selective
17 hectolitres per hectare (half a bottle per plant)
Wine production (“Vinification”) :
Pressed under pneumatic press.
Fermentation at a controlled temperature of 16°C.
Fermentation stopped (“mutage”) at around 1045 Specific Gravity (SG) ie approximately 9% of alcohol plus any residual sugars.
Maturation (“Elevage”) :
Maturation in barrels for a minumum of 5 years; 1/5th of the total volume added each year.
Taste (“Dégustation”) :
Color : Amber aspect
Nose : Intense, over ripe fruits
Palate : Unctious (“Très gras”), the aroma of plums and dried figs; soft tanins, persists well on the palate.
A wine to drink. To age, as you wish, for many years.
Temperature to serve :
Between 10°C and 10°C
Food to accompany the wine :
Ideal with fried “foie gras”, as an aperitif wine and perfect with chocolated desserts.
Alcohol abuse is dangerous for your health, consume with moderation.
(*) : the average nimber of days annualy with sun (source C.D. Météo France aéroport de Perpignan-Rivesaltes)