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Cavesa le CAVE, le club des amateurs de vins exquis
Cavesa le CAVE, le club des amateurs de vins exquis
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Cairanne, Les Garrigues, Domaine du Trapadis - 2018

From one of the most renowned Côtes-du-Rhône Villages, this intense, deep red is perfectly profiled around a ripe, abundant fruit. We like its smoky accents, its spicy touch and its black fruits which constitute an appetizing start in mouth before savouring an energetic, dense and suave framework, immediate!
Technical sheet >
13,00 CHF
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Sheet

Technique

Viticulture

Clay-limestone terroir, located on the plain, composed of red clay and rolled pebbles, called Plan de Dieu. Vines are 25 years old and pruned in cordon de Royat. Planting density 3,500 vines per hectare. Yield of 35 hl per hectare. The vineyard is cultivated without weed killers, chemical fertilisers and synthetic products. Only simple substances (sulphur, copper) in low doses are used. The soil is fertilized with animal and vegetable compost. Six ploughings are carried out during the year (hoeing). Yields are controlled by short pruning, two disbudding sessions and removal of bunches on young vines. In order to facilitate photosynthesis and to optimise the ripening of the grapes, only one thinning of the vines is carried out.

Oenology

The grapes are hand-picked and carefully sorted. The grapes are destemmed and then lightly crushed. The indigenous yeasts, which are used during the alcoholic fermentation, allow the subtlety of the terroir to be expressed at its best. The grape varieties are vinified together, only the Syrah is vinified separately because of its early maturity. Pumping over every 4 days allows a smoother extraction. Vatting time is 20 days at a temperature not exceeding 25°C. The wines are blended in January and aged in cement vats on fine lees for 8 months. A single bottling is carried out for a better regularity of the wine.

Suggestions for accompaniment

Terrine of rabbit in jelly - Leg of lamb with savory - Matured farmhouse banon.

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