Château Bel-Air

Soil
Gravel lands (sands, gravel and large pebbles)

Blend
50% Merlot 50% Cabernet Sauvignon

Ageing
Oak barrel

The vineyard
We work in the fight against phyto-sanitary treatments.
Soils are worked every other row and under the row so that no chemical weed killers
are used.

Winemaking
The vinification respects the traditional methods of Bordeaux. Once the grapes have been coated in concrete vats, the alcoholic fermentation takes place with regular pumping over, load shedding and temperature control.
After a maceration of 15 to 20 days depending on the vintage, followed by the raking (separation of the wine and the marc).
The marc is pressed gently in a vertical hydraulic press of 1913, one of the rare currently in service in the cellars of Bordeaux.

Tasting notes
Eye: Pretty garnet color, limpid, brilliant and well supported.
Nose: Expressive and presentially complex with aromas of black fruits, spices, licorice, cherries and pepper, giving this nose a beautiful complexity.
Palate: The attack is supple, fleshy, full-bodied, very nice tannic structure evolving towards a long finish, fruity, aromatic, elegant and a good balance.

Food pairing and wine
Wine to enjoy on a grill, a dish in sauce or cheese. Serve at 16 ° C - 18 ° C.