Description
Les Foulards Rouges Terre de Feu is produced in the Aspres region of Roussillon, near the Pyrenees, with soil rich in red clay and schist that imparts minerality and depth. The blend consists of Grenache, Carignan, and Mourvèdre, harvested from low-yield vines (20 hl/ha) and carefully managed using organic practices. Winemaker Jean-François Nicq employs traditional carbonic maceration for two weeks at cool temperatures, followed by natural fermentation with indigenous yeasts and no sulfur added. The wine matures in vats for six months before being bottled. This process emphasizes freshness and vibrant fruit, aligning with Nicq’s minimal-intervention philosophy to fully express the Aspres terroir’s intense flavors and structure.
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