Vidal-Fleury

HistoryCreation of the Appellation 1937.
Present in the Vidal-Fleury's range since the early the 1920's.
ProductionVidal-Fleury: 35 000 cases, 420 000 bottle, 3 150 Hl.
Total Appellation : 1 600 000 Hl, 37 500 Ha (92 700 acres).
GrapeGrenache (65%), Syrah (20%), Mourvèdre (10%) some others with Carignan (5%).
PruningShort prune : gobelet and cordon de royat.
HarvestBy hand and machine. September starting with Grenache than Syrah, Carignan and Mourvèdre.
Winemaking & AgeingLong and traditional maceration: 2 weeks with Grenache and 3 weeks with Syrah and Mourvèdre. A lot of "délestage" at the beginning of fermentation. Fermentation with Indigenous yeast.
Controlled temperature for maceration at 30°C.
100% malolactic fermentation.
Aged on lees 70% in tanks and 30% in large barrels (foudres).
Natural clarification and stabilization by settling and one filtration (Cross Flow). Unfined.
Maturation in bottle: at least 3 months before shipment.
Tasting notesAppearance : red robe with some black highlights
ConsumptionTemperature 18°C, 64°F. Can be aged up to 5 years.
Food pairingRed meat, white meat, pizza, barbecued, pasta, cheeses.

Côtes du Rhône Rouge, Vidal-Fleury, 12x750ml