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The sommelier's advice |
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Serve between 14 and 16°C in a large glass. |
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Artisan charcuterie, pâté en croûte with pistachio, rabbit terrine with hazelnuts, pork ribs with honey and spices, oven-roasted guinea fowl, aged Saint-Nectaire fermier. |
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From now until 2026. |
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The estate and the wine |
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A cornerstone of the Terrasses du Larzac, Olivier Jullien ventures into other terroirs, applying his talent with passion and skill a bit further north. Partnered with "Pressoir Ambulant" alongside his friend Didier Michel, he delves into Aveyron and its steep terraces to craft, from a few hectares of vines, radiant wines based on gamay, syrah, and cabernet-sauvignon. |
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The 2021 IGP Aveyron Le Trescol Red fervently blends gamay, syrah, and cabernet-sauvignon, encapsulating all of Olivier Jullien's expertise. With aromas of fresh and tangy fruits paired with delicate spices, it's a delightful red with fine tannins and a refreshing structure. A completely approachable wine! |
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Harvested by hand. Vinification and ageing from 12 to 18 months in vats.
Certified organic wine. |
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