Côtes du Rhône AOP 'Cardinalices'

Vinification:

Grapes are selected plot-by-plot based on vigour and ripeness. Two methods are used: mixed fermentation, with partial hot maceration (65–70°C) to extract color and aroma, and thermovinification, where the harvest is heated and pressed early to develop fruity, amylic notes. Fermentation lasts 4–15 days depending on the method, followed by malolactic fermentation, sulphiting, and blending to create a wine that is fruity, smooth, and consistent year after year.

Classification: AOP | ABV: 14% | Closure: Natural Cork

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