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Magnum Cuvée du Loup
After a very rainy winter during which our department broke rainfall records, spring was dry and mild. Despite the stormy periods of the summer, the vines are very well behaved.
We harvested early September grapes of the highest quality with volume.
A complex soil with clay and sandstone coloured deep red by the iron oxide, refreshed by the salt air of the Mediterranean Sea. The soil is very well drained which improves the grapes quality.
Syrah 70%, Cabernet-Sauvignon 30%. We take only 30 hectolitres per hectare.
We wait that the grapes reach their maturity, and then we make the harvest by hand. We also have a cooling machine to refresh the grapes arriving in the cellar when outside temperature is too hot to conserve all the qualities of the wine.
The grapes are in tanks in order to macerate during 4 weeks to 5 weeks. Then they are pressed next clarified and fermented. The temperature is controlled at all the different stages. (Around 18°C). All grapes are vinified separately to conserve all their characteristics and flavours.
The wine obtained is growing in small oak barrels (220litres) during 11 months.
A third of the oaks barrels are new each year, one third are contained in a one year old oak barrel and the last third is contained in a two years old oak barrel.
Generous, with red fruits and black fruits, supple and fresh, will be in harmony with roasted meat, leg of lamb. It is a complex wine that you can keep around 10 years.
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