Description

La Vieille Ferme Rouge

Since 1970, La Vieille Ferme has been producing authentic, honest and tasty wines vintage after vintage. In some of the world’s best restaurants and bars, La Vieille Ferme has been acknowledged as one of the best value for money wines in the world.

Process

This is adapted to suit each wine, grape variety and producer. Nearly all the grapes are lightly crushed and fermented in cement vats of 150 and 300 hectolitres. The fermentation is classic and extended. The wine is kept in both vats and large oak barrels for ten months, then bottled in July.

The Perrin Family, also owners of the famous Château de Beaucastel, search for the most suitable terroirs to produce a fresh and fruity wine. Unpretentious, this is the archetypal pleasure wine. Authentic, genuine and tasty. This red blend of Cinsault, Carignan, Grenache and Syrah features pleasant aromas of red fruit and Morello cherries. Very fresh, with soft tannins, it offers a nice balance and great complexity in the mouth and a long finish.

La Vieille Ferme Rouge Notes To Your Senses:

• TASTE: Fresh red fruit mingle with cherries with soft tannins and a complex, long finish
• AROMA: Red fruit and Morello cherries
• APPEARANCE: Red with purple highlights
• ABV: 13%
• PAIRING: Grilled or roasted meats, or soft cheeses

Red Wine:

Bringing out the best aromas and flavors of red wine can be achieved through the correct storage of temperature, generally between 50 to 55 degrees. Of course, this is a general rule of thumb as it depends on the grapes used when producing wine. There are so many health benefits due to the tannin. Procyanidins are a type of condensed tannin that is found in green tea and dark chocolate. Speaking of health young red wines are better than old as they have more tannin. However, as red wine ages, they become lighter. Very old wines are translucent and pale.

Vitis vinifera originating from Eastern Europe makes up most of the common varieties of red wine. The aromas of red wine come from grapes only. Cherry, berry, jam, and herbs are all from fermented grapes and wine aging in oak barrels. Pretty simple for such a rich, complex, and tasteful wine!

Master Sommelier Little Known, Big Facts:

• The color of wine depends on the fermentation extracts using skin, like Red wine as compared to white wine, leaving the skin behind
• The oldest bottle of wine dates back to A.D. 325; it was found in Germany inside two Roman sarcophaguses
• The worst place to store wine is usually in the kitchen because it’s typically too warm, in refrigerators, their warmest setting can be too cold
• Richer heavier foods usually pair well with richer, heavier wines; light wines pair with lighter foods
• Generally, a vintage wine is a product of a single year’s harvest, not when the wine is bottled
• A “dumb” wine refers to the lack of odor while a “numb” wine has no odor and no potential of developing a pleasing odor in the feature
• If a server or sommelier hands you a cork, don’t smell it, look for the date or other information (mold, cracking, or breaks)
• Tannin is a substance that tingles the gums when you indulge your palate with a sip of wine, it’s an excellent antioxidant
• Smell is by far the most important sense when it comes to drinking wine
• Wine was first developed in Mesopotamia, not France
• French wines are labeled following the soil on which they are produced, not according to the grape used
• When chilling wine, adding salt to ice will cool it down faster

Warnings:

You must be 21 or over to purchase this product

Instructions:

Serve at room temperature