Collioure Puig Ambeille

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Technical data

Varieties : 60% Mourvèdre, 40% Black grenache

Yield : a maximum of 30 – 35 hectolitres / hectare

Vinification & ageing : Traditional vinification is carried out with the harvested grapes being de-stalked and half-crushed & a long maceration of 5 weeks. The temperature is controlled for fermentation, with traditional method of crushing with pigeages & regular pumping over. A part of this cuvée can be aged in a oak-demi-muids for around 8 months. This wine is matured in vats & bottled after 18 months.

Alcohol content : 15%

Number of bottles produced : 4000

The vineyard

The côte Vermeille’s soil is made of schist rock with a thick soil layer. In this mediterranean climate, the vine has to develop some powerful roots to extract water and nutrients it needs. With only 5000 to 6000 stocks/hectare, the exposition to the sun and Tramontane, the vine produces healthy and concentrated fruits. The vineyard is organized by low dry-stone walls that draw terraces and gave the traditional architecture. Terraces and steep hills make impossible any mechanization and requires to work exclusively by hand.


Tasting & food pairing

Puig Ambeille is a wine rich in blackberry fruits and spices. In the mouth it has a powerful structure which hides silky tannins. One can award to this wine the accolade of being perfect with red or rare-cooked meats such as Pyrenean veal or Catalan lamb.

This Collioure should be opened and permitted to breathe before drinking and if possible served from a decanter at around 18’C.

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