VinificationThe grapes used in the "Les Bessards" cuvée are harvested
manually, at optimum maturity. The vinifications are carried out in the
traditional way in open concrete vats after two days of cold pre-fermentation
maceration. Fermentation continues at a controlled temperature of 28 to 30 ° C.
Pigeages and pumping over are carried out daily for ten days. The total duration
of vatting can reach twenty days.
TastingTo the eye, the color is dark red, shiny and deep. The nose, of a
great breed, exhales sweet scents of black fruits and violets. The Hermitage
"Les Bessards" presents in the mouth an extremely concentrated fruitiness. This
wine impresses with its particularly dense and rich tannic structure and its
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