The vines are grown in a soil composed of rounded pebbles, which stores the heat of the sun during the day and transmits it back up to the vine at night. Its stones enable the rainwater to seep into the groundwater which will feed the vine during the dry season.
Duc Haumont
Gloire
«Gloire» has a light texture on the palate, but also a great variety of aromas. The Grenache, Syrah and Marselan blend offers a unique wine. This wine truly reflets the wisdom of Duc Haumont.
| APPELLATION | AOP Costières de Nîmes 2017 |
|---|---|
| Blend | 40% Grenache, 40% Syrah and 20% Marselan |
| ABV | 13,5% |
| Soil | The vines are grown in a soil composed of rounded pebbles, which stores the heat of the sun during the day and transmits it back up to the vine at night. Its stones enable the rainwater to seep into the groundwater which will feed the vine during the dry season. |
| Winemaking | Traditional method in thermo-regulated tank, gentle extraction with a cold pre-fermentation maceration (10-12oC) to keep the fruit and the greediness. 8 months of winemaking time. |
| COLOR | This red wine dressed in velvet garnet which reflects the richness of the |
| NoSE | The intense and complex nose offers a crescendo of fade-enchained |
| Palate | Costières de Nimes wines show some of the fruity character of the Côtes du Rhône wines, but are more in the style of the Coteaux du Languedoc with aromas of garrigue scrubland, black fruit and spice. |
| PRESERVATION | Up to 5 years |
| Food pairing | Best served between 15and 18ºC. |
SPECIFICTY
Soil
SPECIFICTY
Winemaking
Traditional method in thermo-regulated tank, gentle extraction with a cold pre-fermentation maceration (10-12oC) to keep the fruit and the greediness. 8 months of winemaking time.
SPECIFICTY
Palate
Costières de Nimes wines show some of the fruity character of the Côtes du Rhône wines, but are more in the style of the Coteaux du Languedoc with aromas of garrigue scrubland, black fruit and spice.
WINE TASTING
Food pairing
Best served between 15and 18ºC.
Served as an aperitif, it pairs nicely with ham and figs, chorizo or dried duck. It is ideal with a mixed platter of cold cuts and cheeses, and is a nice match with a ham and pepper quiche or a slightly spicy tajine of beef with sweet potatoes.