Le Coeur Rouge
Structured, noble and profound,
this is the truest heart of Provence.
CATEGORY
Red.
YIELD
1991 bottles of 750 ml, 200 magnums of 1,500 ml.
GRAPES
58% Mourvèdre, 22% Grenache, 20% Cabernet Sauvignon.
HARVEST
By hand.
VINIFICATION
Meticulous selection of grapes, destemming and soft crushing. Alcoholic fermentation between 24° and 26°C and total maceration for 20 to 30 days in oak vats. Alcoholic fermentation followed by malolactic fermentation. Maturation for 19 months in new oak barrels from the Allier forests.
ON THE PALATE
To the eye, it is an intense, deep garnet colour. The nose is complex, with aromas of red fruits, Kirsch, tobacco and spices. The palate is elegant and fine, with hints of fruit and notes of eucalyptus, cocoa and dates. The silky tannins indicate significant ageing potential.
OCCASIONS THAT MAKE MAGIC
Choose carefully those with whom you share it. Then put on your favourite dress and your most authentic smile. What happens next will be the secret of those lucky enough to have tasted it.