| Jacquerie |
| red |
| dry |
| 13.50% |
| A ruby red robe, an expressive nose with notes of red berry fruit, fleshy but balanced in the mouth, produces a touch of acidity at the finish. |
| Can accompany a whole meal... especially good with charcuterie, poultry, stuffed vegetables, red meat or, cheese... preferably mild flavoured rather than strong. |
| 16º - 18ºº |
| 3 years |
| Roussillon |
| vin de table |
| 70% cabernet sauvignon, 30% carignan |
| Stony clay (argilo caillouteux) |
| Organic, vines ‘goblet’ pruned |
| 25 hectoliters per hectare |
| Grapes selected on the vine, hand-picked and placed in cases |
| Carbonic maceration, then in barrels |
| In previously used barrels, 18 months minimum |
| On site |
| 1000 bottles per year |
| 75cl bottles, 12 per case |
