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Rasteau, Les Cras, Domaine du Trapadis - 2018

From an almost northerly vintage, this beautiful wine gives the sunny terroir of Rasteau unexpected and welcome refreshing accents! The purple colour is both intense and brilliant. The nose opens with fresh black fruits (blackcurrant, blueberry), tobacco and spices. The palate is both firm and silky, and continues in retro-olfaction with aromas of laurel and garrigue. Serve ideally at 16° and open 30 minutes in advance.
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14,00 CHF
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Technique

Viticulture

Clay-limestone soil, located on the plain, composed of red clay and rolled pebbles. Vines are 30 years old and pruned in cordon de Royat. Planting density 3,500 vines per hectare. Yields of 25 hl per hectare for the Grenache and 35 hl per hectare for the Carignan, Mourvèdre and Syrah. 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 18 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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