Type: Red Wine
After crushing, the whole clusters spontaneously co-ferment for approximately one month in foudre. Malolactic fermentation occurs spontaneously. Lees contact lasts 6 months. Following malolactic fermentation, the Bandol Rouge is blended with free-run juice and aged for four years in wood foudre before being bottled.
This wine is medium in weight but rippling with underlying power. Grainy, spicy fruit, with an intoxicating aromatic overlay of violets and smoked meats.