CAPITOUL CASTLE - Maëlma red Magnum

Winemaking

Yields are deliberately low, around 25 hl/ha, in order to obtain maximum concentration and complexity. The harvest is the subject of all the care, with double sorting, before and after destemming, 50% vinified in full vinification in barrels for 1 month and a half and then aged in new barrels and barrels of a wine for 12 to 18 months.

Food & Wine Pairings

Dense color, a pretty dark burgundy. Powerful and elegant nose at the same time, of a rare complexity. On the basis of a very beautiful structure with silky tannins, this wine is a composition of aromas as varied as black cherry, raspberry, blackcurrant with very delicate smoky notes. Goes perfectly with a deer pâté, wild boar in sauce, red beans with Creole, Roquefort, Brie with truffles.

Sommelier's review

• Operating temperature:16-18°C
• Guard: 7 years
• Opening Tip: To carafer 2 hours before serving