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    Saint Barthélemy Gabriel Meffre VACQUEYRAS Red Wine AOC 75 cl View larger

    Saint Barthélemy Gabriel Meffre VACQUEYRAS Red Wine AOC 75 cl

    New product

    This Vacqueyras "Saint Barthélémy" from Gabriel Meffre's Signature Range expresses both our savoir-faire as a creator of wines from the Rhône Valley and the richness of the terroirs and grape varieties from which it comes.
    It has a deep garnet robe and bright purple hues, its nose is delicate and open on aromas of black fruits and spices. Its palate is fleshy and balanced with notes of ripe fruit and elegant tannins.
    Manual and mechanical harvest: Pre-fermentation maceration on all the grape varieties. Alcoholic fermentation for 3 weeks with temperature control not exceeding 28 ° C to favor fresh fruit aromas. Racking and malolactic fermentation followed by aging in vats for 8 months before bottling. Aging in bottle for a period of 6 months.

    59 Items

    14,22 € Tax included

    18,96 € per L

    Delivery: 1 to 4 days

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    6 13,51 € Up to 4,27 €

    Data sheet

    complete package :6
    Wine color :Red Wine
    Appellations :Vacqueyras
    Volume :75 cl
    Oak :yes
    Grape variety 1 :Grenache
    Grape variety 2 :Syrah
    Grape variety 3 :Cinsault
    Alcohol by volume :13.5 °
    Aging potential :5-10 years
    Council Service :17 °

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    Saint Barthélemy Gabriel Meffre VACQUEYRAS Red Wine AOC 75 cl

    Saint Barthélemy Gabriel Meffre VACQUEYRAS Red Wine AOC 75 cl

    This Vacqueyras "Saint Barthélémy" from Gabriel Meffre's Signature Range expresses both our savoir-faire as a creator of wines from the Rhône Valley and the richness of the terroirs and grape varieties from which it comes.
    It has a deep garnet robe and bright purple hues, its nose is delicate and open on aromas of black fruits and spices. Its palate is fleshy and balanced with notes of ripe fruit and elegant tannins.
    Manual and mechanical harvest: Pre-fermentation maceration on all the grape varieties. Alcoholic fermentation for 3 weeks with temperature control not exceeding 28 ° C to favor fresh fruit aromas. Racking and malolactic fermentation followed by aging in vats for 8 months before bottling. Aging in bottle for a period of 6 months.

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