Vinification

Traditional methods of harvesting and destemming. Harvested by parcels of vines which are pressed in separate vats.

Pressing

8 to 10 days at a maximum 30°C. Regular rotation for optimum extraction of colour, while at the same time preserving aromas.

Blending

Chateau de Saurs “La Constance” AOC Gaillac red is blended with Duras, Brancol, Merlot and Syrah in equal measure.

Fermentation

Fermentation takes place over 6 to 8 months in vats, then bottled.

Tasting

Chateau de Saurs “La Constance” AOC Gaillac red has a strong ruby-garnet colour, and develops a very attractive bouquet of cherries, blackcurrants, with discreet hints of aniseed and cinnamon which are more present at the finish. A balanced, round, elegant wine revealing subtle tannins, it charms the palate and would be a good accompaniment to meat and cheese.