| Area of production | AOC Gaillac |
|---|---|
| Soil and climate | The vines are planted on a plateau corresponding to the 2° terrace of the Tarn river. The Domaine Rotier Terroir is composed of very nice gravelly soils. |
| Grape varieties | Principaly Duras, Braucol and Prunelart. |
| Climate conditions | 2014 was mild and wet. After a wet and mild winter, spring (sunny June) allowed a good development of grappes. Rainy summer was balanced by sunny September and October which permetted the harvest of fruity grappes between September 16th and October 10th. |
| Type of winemaking | The different grapes ferment separately at 28 - 30°C. Maceration lasts from 3 to 5 weeks, with micro-oxygenation of the wine under the cap. |
| Type of ageing | Aged for one year in French oak barrels (15% new). Bottled on March 24th and 25th 2016. |
| Tasting notes | In its youth, this wine is dark purple and fruity on the nose, with notes of cassis and cherry mingling with liquorice, pepper and other spices. Full and rich on the palate with good tannic structure and a delicately fruity finish. |
| Food recommandation | This wine goes well with tasty poultry, lamb or game (hare, venison, wild boar ..) as well as marinated red meat dishes. Serve at 17/18°C. May be cellared for 10 years and more. |
| Medals & prices | Gaillac 2016 wine competition : silver |
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