Domaine Grand Veneur, Côtes du Rhône Rouge ‘Réserve’

The red grapes undergo a cold maceration before being fermented with wild yeasts at 28-32oC, with the objective of enriching the must with the right amount of aroma, colour and tannin. The vinification process lasts 18 to 20 days with regular pigeage. The wines are then matured in a combination of vats and oak casks for at least 18 months, with a final assemblage taking place in January.



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