Château La Mothe du Barry
AOC Bordeaux Supérieur
The vines of La Mothe du Barry are planted in clay and limestone.
Fermentation for 5 days at 30 ° C. Maceration of 2 to 3 weeks in stainless steel tanks. No sulfur added during the whole winemaking process.
Intense nose of candied strawberry, pepper and black fruits. The palate is full-bodied, with silky tannins, crispy fruit and a good length on the palate.
Food and wine :
This wine will be enjoyed with meat such as veal ribs, duck breast, pot-au-feu and cheeses.
Specific work :
Certification organic agriculture. No more chemical inputs in the soil and the vineyard.
Traditional techniques and green harvest.