Château Bel-Air la Royere

Fermentation in stainless steel and concrete vats followed by a 3-week maceration to extract flavours, tannins and colours.
Young vines - Harvesting is done mechanically and the reception of the grapes is sorted.

Old vines of 75 years on average. Fermentation in stainless steel or concrete vats with temperature control, followed by a long maceration of around 5 weeks in order to extract flavour, tannins and colours. Aged in one-wine oak barrels for 20 months.
Power and structure combine with the roundness of Malbec. Spicy aromatic.
Open two hours before tasting and serve it preferably in a carafe.

Red or white meats.
Tested at the Château with an old-fashioned veal blanquette and lamb shank.
Fermentation in stainless steel and concrete vats followed by a 4-week maceration to extract flavours, tannins and colours.