Home Clos d'Ora
* FOOD AND WINE PAIRING *
Decant 1 hour before service, Best served at 17°C with a beef from Aubrac grilled, matured or slowly cooked.
AGEING AND BLENDING
12 months in French oak barrels.
The barrels are run off and the wines are blended after the Spring equinox.
HARVESTING AND WINEMAKING
Cultivated using biodynamic methods, using only horse traction for work between the rows. Leaf thinning takes place before the harvest and the grapes are entirely hand-picked. Each grape variety and each parcel is macerated in separate batches in an unlined, thermoregulated precast concrete vat.
Syrah: vatting and vinification of destalked grapes.
Grenache and Mourvèdre: destemming and light crushing before vatting under strict temperature control. Very gentle maceration, limiting the extraction of tannins. Some pumping over for aeration, and humidification of the cap only.
Carignan: whole bunch vatting at higher temperatures to extract the maximum of aromas.