Very fine and precise bouquet with a hint of pepper
Maceration takes place for one week in stainless steel vats at a temperature of between 10° and 12° C using condensers and light stirring of the must. Fermentation continues at a controlled temperature of between 25° and 28° C. Wines are oxygenated for 3 weeks before running off and devatting. They are then regularly tasted and analysed.
Château Le Petit Courret was part of the great estates of the Lords of Gensac, in the eastern section of the Bordeaux vineyards. Over time the tenant became the owner and it was in 1962 that wine from this château was first put on sale. In 1988 the Cardarelli family took over this lovely mixed crop estate and devoted it entirely to vines. Ideally situated at an altitude of 110 metres, on a clay-limestone plateau, this 19 hectare vineyard is worked according to sustainable methods.
Ruby red in colour. Very fine and precise bouquet with a hint of pepper. Structured with a supple, lively finale that gives it an elegance worthy of great Bordeaux wines. Enjoy with lamb tagine with dried fruit, veal Blanquette or grilled steak and sarladaise fried potatoes. This wine also goes very well with cheese. Serve between 16° and 18°C ideally from a decanter