Trias - Single Vineyards Collection

AOC Beaumes de Venise , Rouge , 2023

€17.10 / bottle of 75 cl

Old vines, unique geological features, specific exposures & altitudes... In each appellation, the excellence of our expertise is showcased through the meticulous selection of distinctive parcels, careful winemaking and precise ageing for wines that are complex and full of character.

Ingredients / Nutrition

102.60 € TTC

6 Bottles (22.80€ /L)

Add 6 bottles

Product available per unit

17.10 € TTC

1 Bottle (22.80€ /L)

Tasting

Deep ruby color. Intense nose of garrigue and ripe red fruits. The palate opens up with notes of brandied cherries, leather, and hints of forest floor. The mouthfeel is rich and indulgent; the finish is long and complex, structured with smooth tannins.

Serving

14-16°C

Food pairings

Grilled red meats, mushrooms risotto, ratatouille, aged cheeses & chocolate-based desserts

"Category: Pleasure, Favorite Deep, intense color. Expressive nose combining black fruits and spices. Smooth and fresh on the palate, with an interesting development and a rich, indulgent profile. Well-balanced finish."

Bettane & Desseauve La sélection

The vintage

2023 was a year full of contrasts: warm temperatures at the end of December and beginning of January raised concerns about early budding; a return to normalcy continued until February with relatively cool weather; a persistent drought accompanied by a strong Mistral wind, followed by regular rainfall until the end of June. Thanks to constant vigilance in the vineyards, the berries were healthy and well-ripened when harvest started, promising one of the finest vintages of the past decade.

Terroir

This parcel selection comes from "Trias", one of the 3 emblematic terroirs of the appellation (230M years old). The 40-years old vines (on average) are locatef at 300m high on gypsum & red clay, giving its beautiful ochre colour to the soil and ensuring a strady supply of water.

Winemaking

Manual harvest took place from 3rd to 15th Sept. Perfectly ripe grapes are destemmed, crushed, put into vat and fermented at controlled temperatures (28-30°C). Rack and return, as well as regular aeration of the must develop smooth and silky tannins. Ageing 12 months in oak barrels for 50% of the blend.