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Chateau Cilorn Bordeaux Superieur 2014

SKU:
2223515-1
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IT'S ALL IN THE DETAILS

Winery: Château Cilorn

Grapes: Cabernet Sauvignon · Merlot

Region: Bordeaux Supérieur

Regional styles: Bordeaux Red

Food pairing: Beef · Veal · Game (deer, venison) · Poultry

General

Tasting: Carmine color with purplish tints. Expressive nose of blackcurrant and blackberry, with notes of tree peonies… A garden of scents! A spicy touch after swirling the glass, and a charming mouth with a nice fat that brings a feeling of softness. From start to finish, an enjoyable tasting.

Vineyard

% of Grape / Cépage: MERLOT, typical variety from the Saint-Emilion growing region.

Soil: Vines of Château CILORN are located on the eastern side of the Estate and grow on a sandy and iron-rich clay soil.

Type of Harvest: The grapes are mechanically harvested and a sorting table is used for optimal quality.

Vinification (Wine-making)

Method: The vinification, traditional, is carried out in vats with thermoregulation to optimize fermentation and maceration. After crushing, the wine ages in micro oxygenation tank during 3-6 months.

Length: Bottled after 12 month ageing .

Winery: Château Cilorn

Grapes: Cabernet Sauvignon · Merlot

Region: Bordeaux Supérieur

Regional styles: Bordeaux Red

Food pairing: Beef · Veal · Game (deer, venison) · Poultry

General

Tasting: Carmine color with purplish tints. Expressive nose of blackcurrant and blackberry, with notes of tree peonies… A garden of scents! A spicy touch after swirling the glass, and a charming mouth with a nice fat that brings a feeling of softness. From start to finish, an enjoyable tasting.

Vineyard

% of Grape / Cépage: MERLOT, typical variety from the Saint-Emilion growing region.

Soil: Vines of Château CILORN are located on the eastern side of the Estate and grow on a sandy and iron-rich clay soil.

Type of Harvest: The grapes are mechanically harvested and a sorting table is used for optimal quality.

Vinification (Wine-making)

Method: The vinification, traditional, is carried out in vats with thermoregulation to optimize fermentation and maceration. After crushing, the wine ages in micro oxygenation tank during 3-6 months.

Length: Bottled after 12 month ageing .

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