Champs du Bécassier
The result is a success. You will appreciate it with pork tenderloin and light cheese.
The name comes from a famous bird the woodcock, bécasse in French. We have some in the region. They are very impressive with their long beak. Bécasses hunters, dogs, rifle are named bécassier.
A blend of four different grape sorts:
- grenache : powerfull and fruity aromas.
- cinsault : delicate and graceful
- syrah : noble and rich colors
- cabernet-sauvignon : structure and tanin.
AOC Coteaux Varois
- Chalky soil
- Southeast oriented hillsides
- 25 years old average vine
- Yield: 30hl/ha
- Royat cordon system of pruning.
- Tying up on 2 wire plus 2 liftwire
- Ploughted or grass covered soil
- Removal of exess leaves on syrah. (Effeuillage)
- Mecchanical harvest.
- Tanks are filled with the stalk without crushing
- Maceration betwen 12 and 18 days at 28°
- Treading twice/three a day, and frequent pumpig over for the best extraction of matter.
- Very smooth pressing thanks to pneumatic presses
- Free-run wine and press wine are blended.
- Wine slightly filtered, and not clarified