Irouléguy Tradition
Cet Irouléguy Tradition revêt une robe rouge rubis. Il offre un nez rond sur des arômes de prune, de cerise, de myrtille et d'épices. La bouche est fruitée, ronde, gourmande et savoureuse, reposant sur des tanins souples dans un registre harmonieux et parfaitement équilibré, entre gourmandise du fruit et puissance du terroir.
Terroir : les sols sont en grès rouge. Vendanges manuelles, triées, non foulées, macération 2 à 3 semaines.
Vinification : macération, fermentation et élevage en cuve béton pendant 10 mois.
Accord mets/vin : viandes blanches et rouges, canard, agneau.
Our recommendations When and how to serve it?
What a dish with the Irouléguy Tradition?
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