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2020
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Caladoc
IGP MEDITERRANEE RED
This wine puts the spotlight on a grape variety which incarnates the character of the south… Caladoc. It is a relatively unknown variety from the south of France, a cross between Malbec and Grenache, with a strong, flamboyant personality that reflects its terroir. Pure and juicy, with stunning fruit, Caladoc likes extremes.
THE 2020 VINTAGE
The principal distinguishing feature of this variety is it dense, almost black colour. It is also recognisable for its aromas of very ripe red fruit and a slight spiciness. In the mouth it is concentrated, and very fruit forward, with a superb tannic structure. This wine offers the very best that Caladoc has to give.
From 7,00€
| Weight | N/A |
|---|---|
| Blend | 100% Caladoc |
| Format | 75cl |
| ABV | 14% |
The Mont-Ventoux dominates the Aygues valley and offers a rare freshness in this sun-baked region. The vines are situated on the banks of the Aygues, in the Pre-alps of the Baronnies, on alluvial terraces that are ideal for vine growing. Rich in moisture retaining silt such as sand and clay, with few stones, they maintain a supply of water that nourishes the vines.
Age of vines
20 years
Altitude
150 m
Yield
50 hl/ha
HARVESTING & VINIFICATION
The grapes are machine picked and destemmed immediately thanks to an on-board destemmer.
On arrival at the cellar the grapes go into cement fermentation vats. Thermo-regulation quickly slows the onset of alcoholic fermentation to enable gentle extractions. Regular, gentle immersion by pumping over is done manually every day during fermentation to encourage early stabilisation of colour and silkiness of tannins. Skin maceration can last for up to 3 weeks. The wine is then aged in concrete vats for 12 months to bring out the varietal characters of this grape.
Harvest date
15 september 2020
Temperature of grapes at reception
25°C
ENJOYING IT AT ITS BEST
Caladoc 2020 may be enjoyed immediately or be kept for up to 3 years.
We recommend serving this Caladoc at 15°C as an aperitif with caramelized cherry tomatoes, or to accompany barbecued meat with onion sauce.
ANALYSIS
Residual sugar
Final filtration
Total acidity
pH
TPC (DO 280)
1.4 g/L
3 microns
3.35 g/L d’H2SO4 / L
3.56
50
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