A qualitypatiencejoydesire

Green harvesting is rigorous so only the minimal amount of clusters are left. Clipping is done late and at the bare minimum to leave all the nourishment and comfort possible for the grape bunches. Only sulphur and malachite are used to strengthen the stumps.
bio-mass-eco-energy

*The traditional vintage can be uncorked after 2 years and up to around 8 years.

**The special vintage requires a bit more ageing time due to the heavy Mouvèdre concentration and can be uncorked up to 15 years later. The red wines are the lords of the vineyard.

Red

Cuvée les Hauts de Lafran

95% Mourvèdre 5% Grenache
Yield 32 hl/ha
VINIFICATION : after 50% destemming, the harvested grapes are placed in vats with the utmost respect for the fruit.
Fermentation with local terroir yeast in a vat at a temperature of between 25-30º
ELEVAGE : Elevage in a 4000 litre vat made mainly of oak for 18-24 months. Bottled by gravity and left to rest for 6 to 24 months in a cellar before being placed on the market.
TASTING : Recommended temperature 16ºC.  Open the bottle 2 hours before serving.
AGEING : the best balance is found beyond the 8th year.

Vin rouge tradition Bandol

Red

Traditional Cuvée

75% Mourvèdre 5% Carignan 10% Grenache 10% Cinsault
Yield 36 hl/ha

VINIFICATION : after destemming (separating the grapes from the bunches), the harvested grapes are placed in vats with the utmost respect for the fruit.
Fermentation with local terroir yeast in a vat at a temperature of between 25-30º
ELEVAGE : Elevage in a 4000 litre vat made mainly of oak for 18 months. Bottled by gravity and left to rest for 6 months in a cellar before being placed on the market.
TASTING : Recommended temperature 16ºC.  Open the bottle 2 hours before serving.
AGEING : the best balance is found between the 3rd and 8th year. However, it can age for up to 15 years.

White

70% Clairette 30 Ugni blanc
Yield 35 hl/ha

VINIFICATION : after direct pressing, the must is cold settled for 48 hours for clarification to remove any bits of soil and grape skins. Fermentation in a thermoregulated vat at a low temperature (18 °C)
ELEVAGE : 6 months in a vat. Bottled by gravity.
TASTING : Recommended temperature 8°C.
AGEING : the best balance is found between the 2nd and 5th year.

Rosé

70% Mourvèdre 15 Grenache 15% Cinsault
Yield 38 hl/ha

VINIFICATION : after 80% is directly pressed and 20% saignée (24 hour maceration), the must is fermented in a thermoregulated vat at low temperature (18ºC)
ELEVAGE : % 6 months in a vat. Bottled by gravity.
TASTING : Recommended temperature 8°C.
AGEING : the best balance is found between the 2nd and 5th year.

Print your order form

Return it to us by mail. Whether you ordered from France or abroad, we will deliver to you.

AOC 2014 RED Traditional Organic : €20.00
AOC 2013 Red Traditional: €21.00
AOC 2011 Red Traditional: €24.00
MONT CAUME RED Organic: €26.00

AOC 2014 RED Organic: Special Cuvée: €25.00
AOC 2013 RED Special Cuvée: €26.00
AOC 2012 RED Special Cuvée: €26.00
AOC 2011 RED Special Cuvée: €28.00
AOC 2010 RED Special Cuvée: €30.00
AOC 2009 RED Special Cuvée: €32.00

AOC 2015/2016 ROSÉ Organic: €16.00

AOC 2015/2016 ROSÉ Organic: €17.00

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Contact us :
contact@lafran-veyrolles.com
(+33) 04.94.90.13.37 or 04.94.98.72.59
Volume discounts !
-5% for 24-36 bottles,
-10% for 36 or more bottles
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2013 LE ROUGE 201

Le salon aura lieu cette année du 28/11/13 au 02/12/13
Porte de Versailles HALL 7/1 / ALLEE M -STAND 59

Cette année nous aurons le plaisir de vous présenter

Nous vous attendons.
Cordialement MR CASTELL

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