Rose Le Rouge et Le Blanc Clos Du Rouge Gorge 2021
Serve at: 8°-10°C
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Rose Le Rouge et Le Blanc Clos Du Rouge Gorge 2021

CDRGVFRBXX
Non disponibile
€32.00
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Here is the new vintage of Cyril Fahl's rosé, Le Rouge et Le Blanc which will delight your palate, namely a cuvée of Rosé 50% Muscat petit grain and 50% Grenache Noir. It is a rosé pressed directly from a white grape variety and a red grape variety, from which the cuvée "Le Rouge et le Blanc" takes its name. A structured rosé that expresses itself in a straightforward and natural way, in a suave style, with beautiful notes of red fruits and flowers.

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Clos du Rouge Gorge

Clos du Rouge Gorge


Clos du Rouge Gorge is located in Latour-de-France in Roussillon. Created by Cyril Fhal in 2002, it is composed of 6 hectares all planted with vines, area on a shale terroir and gneiss, with the variety Grenache, Carignan, Macabeo with an average age of 50 years. The reduced yields of Cyril (18 hl / ha) and the vinification without sulphites gives the estate's wines an impressive texture, a touch and a precise opening.

Cyryl Fahl knows exactly what he wants to get out of his grapes, and his method of winemaking is as certain as it is unique: he does not extract, he infuses. Maceration of the reds lasts only a week, so when you go to press most of the berries have not yet burst. All the juice obtained from first and second pressing is assembled in fut where it will continue fermentation. The result gives wines that are very precise, very airy, fruity and not very tannic. Vinified without added sulfites they release a direct access to the fruit and develop a taste to which one is not necessarily accustomed, but which immediately fascinates and challenges.

Cyril Fhal makes wine and bottles his wines without using sulfites. Thus it is from 0 to 1.5 mg / L of SO2 based on the conditions of the harvest and the intrinsic stability of each cuvée. Thank you to this method, the wines of the estate are particularly digestible but may have a slight feeling of perlage in the mouth. This CO2 from fermentation is left in the wine to protect it in natural way.

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