The wine was aged in European oak barrels for 10 months. A purple color with bright burgundy tones. An aroma of ripe red fruit, blackberries, mint, vanilla and tobacco in the background due to the contact with the wooden barrel. The wine is full-bodied and complex, and gives a very balance, long and pleasant finish. Stew meat, heavy casseroles or blue cheese.
The wine was aged in European oak barrels for 10 months.A crimson color with bright purple hues. Pleasant bouquet of fresh red fruit, green pepper, black berries and vanilla and tobacco in the background due to the contact with the wooden barrel. The wine has freshness and balance, medium body and a long, complex finish. Pair with pasta Bolognese, sausages, cold or blue cheese.
Alcohol volume: 13%
The grapes come to the winery in the early morning and transferred from the crusher into refrigerated stainless steel tanks. After a short maceration of keeping the grape juice on its lees, during which the must received a purple hue, the fresh grape juice was separated and fermented in stainless steel tanks at a temperature of 22 degrees Celsius, in order to preserve the fresh fruit flavors. After the fermentation, the wine was aged in European oak barrels for 10 months. After this period the f..
Crus Bourgeois du Médoc. Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot
65% Merlot, 29% Cabernet Sauvignon,
3% Cabernet Franc & 3% Petit Verdot
CHATEAU GREYSAC VINEYARD
60 Ha (173 acres) on a clay and limestone matrix. The
vines are 20 years old average with a density of 7,500
plants per hectare
Aged during 12 months in oak barrels
Cold pre-fermentation in stainless steel tanks
Maceration between 40 and 45 days at 28ºC
Maturation in new oak barrel on fine lees
Malolactic fermentation & lees stirring in barr..
This wine was produced from Cabernet Sauvignon grapes, cultivated from the Upper Galilee region. the color is a deep red and its characterised by its aromas of wild berries, mint, and notes of tobacco and herbs.