CHÂTEAU L'ESPARROU - Les Alysses red

Winemaking

Total destemming, fermentations are carried out with total temperature control. The vatting lasts between 20 and 24 days with maximum extraction. Pre-fermentation maceration and vinification of each grape variety separately. Ageing of 12 months in barrels.

Food & Wine Pairings

Intense nose of small jammed black fruits enhanced by woody and spicy notes conferred by its aging in barrels. Powerful, fleshy and concentrated, with a nice fruity material and a beautiful tannic structure.

The red Alysses will sublimate your lamb chops, duck breast, meat in sauce or cheese of character.

Sommelier's review

• Operating temperature: 16-18°C

  Guard: 4 years

  Opening Tip: Ready to drink