Chateau Saint-Go Rouge 2017

Discover the indegenous grape varieties of a South-western french terroir that is totally unique. Each grape variety is harvested at phenolic maturity and vinified separately in accordance with the technical specifications governing the production of organic wine. Following a 48-hour period of pre-fermentation skin contact, extraction mainly takes place with the help gentle pump-overs in combination with punching down the cap and delestage. Carbon dioxide produced during fermentation causes the grape solids (skins, seeds, stems) to rise, forming a cap that floats upon the wine. Temperatures are closely controlled throughout the alcoholic fermentation process, starting at 22°C and rising to 26°C by the end. A frank, expressive aroma. A supple palate and persistent fruit are backed by elegant, round tannins. Any traditional Sunday lunch in South-West France would go well with the appellations benchmark cuvee although its aromatic freshness and elegant tannic structure means that it can also accompany more delicately-flavoured white meats or a fabulous platter of mild cheese.