Brotte - Esprit Barville - Cotes du Rhone 2021
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Item# 11784C-21/12PK
Tasting notes
"Fruity and Round"
Colour - Dark ruby with light edges.
Nose - Medium intensity with aromas of small stone fruits and delicately spicy hints of pepper, thyme and garrigue (bush land).
Palate - Smooth, warming and elegant. Its aromas recall wild red fruits, dark cherries, forest floor and liquorice. The tannins are soft yet precise.
Colour - Dark ruby with light edges.
Nose - Medium intensity with aromas of small stone fruits and delicately spicy hints of pepper, thyme and garrigue (bush land).
Palate - Smooth, warming and elegant. Its aromas recall wild red fruits, dark cherries, forest floor and liquorice. The tannins are soft yet precise.
Food and wine matching
Serve at 17 Celsius.
Enjoy with a wild mushroom omelette, beef filets, veal stew, or with a dessert of chocolate and cherry cake.
Enjoy with a wild mushroom omelette, beef filets, veal stew, or with a dessert of chocolate and cherry cake.
History and vineyard
Our winemaking know-how for Chateauneuf-du-Pape expresses itself in the production of this prestigious Cotes du Rhone. The word "Barville" evokes the history of our ancestors in Chateauneuf-du-Pape since 1880. A great wine that shows character and elegance, and honors the historical grape varietal, king of the southern Rhone: Grenache.
To get the best out of Grenache, sustainable viticulture is applied, with a strict winter pruning in order to limit the yield in favor of concentration. The Grenache is hand picked at good maturity.
To get the best out of Grenache, sustainable viticulture is applied, with a strict winter pruning in order to limit the yield in favor of concentration. The Grenache is hand picked at good maturity.
Vinification and maturation
The vinification is traditional. After a light crushing, it takes place in closed concrete tanks, during, 15 to 20 days, at 28-30 Celsius. Two daily pump-overs, release and lees stirring are carried our during the alcoholic fermentation. After completing its malolactic fermentation, the wine is aged in centenary oak vats as well as concrete vats for 8 to 12 months. Bottling takes place in the autumn, winter of the year following the harvest.
