Lelande De Pomerol
Chateau Tour Canon
VARIETAL: 70% Merlot / 20% Cabernet Franc / 10% Cabernet Sauvignon
VINYARD: Soil: Sandy-clay on ferruginous sandstone subsoil. Location: Single vineyard located in the plateau of Néac. Average age of the vineyard: 30 years
WINEMAKING: Sustainable agriculture. Mechanical harvesting. Classical vinification in concrete and stainless steel vats with temperature controlled. Vatting for 21 to 25 days with daily pumping over (4 to 8 times a day). Ageing for 12 to 14 months in French oak barriques
FOOD PAIRING: Serve at 17-18°C with roasted shoulder of lamb and potatoes gratin, or with pan-fried escalope of Foie Gras and roasted apples. This wine will be perfect with a good selection of cheeses such as Roquefort, Beaufort or Livarot.
Chateau Tour Canon
VARIETAL: 70% Merlot / 20% Cabernet Franc / 10% Cabernet Sauvignon
VINYARD: Soil: Sandy-clay on ferruginous sandstone subsoil. Location: Single vineyard located in the plateau of Néac. Average age of the vineyard: 30 years
WINEMAKING: Sustainable agriculture. Mechanical harvesting. Classical vinification in concrete and stainless steel vats with temperature controlled. Vatting for 21 to 25 days with daily pumping over (4 to 8 times a day). Ageing for 12 to 14 months in French oak barriques
FOOD PAIRING: Serve at 17-18°C with roasted shoulder of lamb and potatoes gratin, or with pan-fried escalope of Foie Gras and roasted apples. This wine will be perfect with a good selection of cheeses such as Roquefort, Beaufort or Livarot.
Chateau Tour Canon
VARIETAL: 70% Merlot / 20% Cabernet Franc / 10% Cabernet Sauvignon
VINYARD: Soil: Sandy-clay on ferruginous sandstone subsoil. Location: Single vineyard located in the plateau of Néac. Average age of the vineyard: 30 years
WINEMAKING: Sustainable agriculture. Mechanical harvesting. Classical vinification in concrete and stainless steel vats with temperature controlled. Vatting for 21 to 25 days with daily pumping over (4 to 8 times a day). Ageing for 12 to 14 months in French oak barriques
FOOD PAIRING: Serve at 17-18°C with roasted shoulder of lamb and potatoes gratin, or with pan-fried escalope of Foie Gras and roasted apples. This wine will be perfect with a good selection of cheeses such as Roquefort, Beaufort or Livarot.