Les Terriens - Crozes Hermitage Rouge
Wine Making: The harvest is completely manual, the grapes are de-stemmed and then sent to a vibrating table. They are finally sent to the vats on a conveyor belt. Maceration for 20 days in temperature-controlled conditions. Malolactic fermentation in barrels for around 9 days. Then aged in barrels for 12 months in 225L barrels and 600L 1/2 Muids. Racking and blending 6 weeks before blending
Terroir: The plots for Crozes-Hermitage Rouge is located in the heart of Drôme in Larnage with soils of lose white clay and Kaolin (a type of clay) with a continental climate with hot dry summers.
Tasting: Crozes-Hermitage lives up to its name with a ruby red appearance, intense black pepper and red fruit aromas. Les Terriens have created a medium body on taste with a white pepper start and a black cherry finish
How to Drink & Serve: To be served between 16-18°C and paires with braised lamb chops. To be consumed within the next 10 years.
Region: Rhone Valley