Chapoutier La Pavillon Rouge Ermitage Les Parcellaires de Saulx After the grapes are pressed

After the grapes are pressed

About the wine:  The two grape varieties Blaufränkish and Zweigelt form a harmonious and symbolic blend from two different sides of the shallow Lake Neusiedlersee in Burgenland

and incredibly long on the finish

Medium-bodied wine with balanced acidity and tannin structure

Mailly-Champagne in Montagne de Reims and Avize

Chapoutier La Pavillon Rouge Ermitage Les Parcellaires de Saulx After the grapes are pressedGrapes: Syrah Organic Character: Tarry and smoky, raspberry, blackberry, walnut, liquorice. Goes well with: Excellent with beef, game and cheeses. About the wine: Totally destemmed, the grapes ferment in concrete tanks. From one to two daily treadings ensure a good extraction. The temperature of fermentation does not exceed 32C. Maceration lasts between 4 and 5 weeks, to obtain a polymerization of tannins. Only the free run wine is used for this