ST PIERRE DE SERJAC - Héritage Red

Winemaking

After a pre-fermentation maceration of two or three days at 16°C, the destemmed grapes are placed in vats. Fermentation takes place between 25 and 28°C, depending on the potential of the harvest and the planned actions on the cap of skins. A portion of these wines will undergo malolactic fermentation in oak barrels. The barrels, made from a blend of different woods, receive meticulous care throughout the aging process.

Food & Wine Pairings

Deep, intense garnet color. Smoky nose with hints of vanilla and ripe red and black berries. Powerful attack with subtle roasted notes, complemented by silky tannins.

Pairs perfectly with ribeye steak, rack of lamb, vegetable risotto, or candied eggplant.

Sommelier's review

• Operating temperature: 17°C

• Guard: 8-10 years

• Opening Tip: Decant before drinking