Gaby Vial 7 ans

Winemaking :

Harvest: handpicking in grape bucket of 20kg, harvest when grapes reach beautiful maturity. Winemaking: fermentation steel tank. Mutage on juice. Ageing : Ageing in an oxidative medium, "foudres" of 40 to 60 hectolitres. Blend of approx. 7 year-old wines. Wine tasting : this Banyuls aged in "foudre" retains the fruit of Grenache, with light notes of fig and walnuts on the palate. Food and wine match: this Banyuls is a perfect match with chocolate desserts.