blend of Gamay 85% (light, soft fruity flavour) and Cabernet Franc 15% (robust, well-balanced). The grapes come from mature vines picked during the last week of October.
Cold maceration for 4 days before fermenting at around 20°C to extract the fruit, pumping over on a daily basis until it is semi-fermented. Post fermentation maceration for one week, with micro-oxygenation during the maturing process, enabling the wine to fully develop.
With a pretty ruby colour, La Java red from Grandes Espérances develops very fruity aromas of very ripe red fruit (strawberry, raspberry, etc) that, on the palate, blend with slightly spicy. A very delicious, smooth and well structured wine with nice smooth tannin.