Each grape variety was vivified before the final assemblage the Cinsault was vinified by direct pressing, The Grenache by bleeding juice off the skins ("saignée"), Syrah receives a cool and short skin contact before pressing.
The must was cooled at12°C. Natural and light clarification of the must by racking.
Fermentation took place in stainless steel tanks with selected yeast and temperature controlled at 16°C (61°F). No malolactic fermentation
Ageing on lees with "bâtonnage" until bottling: 4 months.
Natural clarification by settling and one filtration. Unfined.
The vineyard was initially planted by the Templiers, a religious order, in the 12th century. It expanded in the 14th century under the protection of the popes during their stay in Avignon. The strict rules and laws governing this appellation have become the base for the French laws concerning the "appellation contrôlée" wines.
Founded in 1781, Vidal-Fleury gained an international reputation very quickly. Thomas Jefferson's visit in 1787 was its first contact with the United States.
During the 1890s, Gustave Vidal married a daughter of the Fleury family. Thanks to her dowry, they replanted the vineyard following the phylloxera outbreak. As of the 1920s, the House took an interest in other wine-growing regions in the Rhone Valley. The Appellation was created in 1936.
Pale pink salmon colour. The nose is fresh and delicate with a floral expression of peony, caramel and raspberry. The palate is creamy with fruits of raspberries
Serve at cool temperature 8°C (47°F). Can be aged up to 2 years, and better in the first year.
Aperitif, barbecues, salads with sea food, Asian dishes, fish prepared with sauce.