Please allow up to 10 business days for custom engravings to be processed and then shipped. Once processed, you will receive tracking information. Engraving orders cannot be cancelled.
Sarmassa is the last of the Cru’s to ripen and is usually harvested in the second ten days of October. Grapes are collected, exclusively by hand and quickly taken to the cellars for destalking and a soft pressing. The grapes then undergo a controlled fermentation in stainless steel temperature controlled tanks at steel temperature controlled tanks at 82-86°F.
Maceration of the skins lasts 10 days with regular pump-overs. The wine is racked into concrete tanks that are lined with fiberglass inside and insulated with cork where it rests at post-fermentation temperatures of 72°F and undergoes malolactic fermentation. Within two months, malolactic fermentation is complete and the wine is transferred to barrels. The wine is aged for two years, a part in Slavonian oak barrels (30 or 35 hl) and the other part in 225 L French medium-toasted oak barrique. The two parts are then blended in traditional big oak barrels and the wine completes its fining in the bottle before release.
Deep garnet red. Intense aroma with clean scents of wild rose, vanilla, licorice and spices.
Feather the resin of pine and tobacco. Taste is full and elegant, full bodied, with tannins in evidence, with recurring olfactory sensations. Enjoyable are the spicy and woody notes that blend perfectly.
With its big structure, this wine is particularly adapted to main courses of red meats, braised dishes and game in general. An ideal accompaniment for cheeses.
WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.
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