If you want advice in choosing your wines, call Mickaël on +33 6 52 20 94 37 or contact at mtrentin@lagrezette.fr

rosé de julie malbec château Lagrézette
rosé de julie malbec château Lagrézette julie perrin
rosé de julie malbec château Lagrézette cahors
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Rosé de Julie

Vendor
Terroir Caillac
Unit price
14,00 €per 75cl
Regular price
84,00 €
Sale price
84,00 €
Regular price
Sold out
16,5/20 : Jancis Robinson (octobre 2019).
Tax included. Shipping calculated at checkout.

The Rosé de Julie, created in honor of one of Alain Dominique Perrin's daughters, comes from our Caillac vineyard. Located on the third terraces of the Lot with predominantly gravel-clay soil, with hot summers and an Indian summer, this terroir is ideal for the rosé version of our king grape variety: Malbec.

Vintage 2018

Tasting

  • Partridge-eye rosé with a crystalline robe.
  • Nose with notes of flowers, red fruits and raspberry.
  • Full attack with a lot of freshness and fat.
  • Final with hints of sour candy.

Distinction

  • 16.5/20:Jancis Robinson (October 2019).
Vintage 2019

Tasting

  • Partridge-eye rosé with a crystalline robe.
  • Nose with notes of flowers, red fruits and raspberry.
  • Full attack with a lot of freshness and fat.
  • Final with hints of sour candy.
More informations

Food & wine pairings

  • Pairings: as an aperitif, with grilled meats, Mediterranean cuisine.
  • Storage: in the cellar, at 16 ° C for a maximum humidity of 85%.
  • Aging potential: up to 3 years.
  • Tasting: serve between 11 and 12 ° C.




Vinification and aging

  • Harvest: harvest by hand in small crates.
  • Blend: malbec.
  • Type of soil: second and third terraces of the Lot, clayey-silty soils on gravels on Kimmeridgian plinth, semi-continental climate.
  • Average age of the vines: 20 years.
  • Consultant oenologist: Michel Rolland.
  • Vinification: Delicate pressing of the grapes in a horizontal pneumatic press, Alcoholic fermentation for 20 days at 18 ° C.
  • Cuverie: thermo-regulated stainless steel tanks.
  • Aging: the wine is then aged in stainless steel vats for 4 months with stirring every week to resuspend the lees.


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