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Domaine Ray-Jane

Le Rouge 2013

AOP Bandol

BLEND

  • Mourvèdre 90%

  • Grenache 5%

  • Cinsault 5%

WINE MAKING

Traditional vinification, maceration with whole bunch and indigenous yeasts. Fermentation of 4 to 5 weeks. Breeding in French oak barrel of 22 months with secondary fermentation called malolactic

TERROIR

Clay-limestone, 100 year old vines. Traditional tillage, mechanical and manual, without uses of chemicals (Organic Farming). Hand-picked grapes, Sorting in the vineyard and cellar.

TASTING

  • Ruby color, nose of red fruits, spicy, silky tannins. Nice balance in the mouth. Nice attack in the mouth, concentrated.

PAIRING

To associate with any type of beautiful red and game meat.

BOTTLE

750 mL / 1.5 L

ALCOHOL