All Hand harvested. Cold pre-fermentation maceration (10 to 12°C) for five days in wooden tanks. Long maceration for 30 days. Vinification at 25°C. Extraction by crushing and pumping over. Aging in oak tuns and barrels (12-15 months). Bottling after aging for 20 months.
Food suggestion for Tannat: Serve at room temperature with game (pigeon stew, boar stew), duck breast, red meats (grilled rib goat cheeses of beef) or Pyrenees goat cheeses.
Chateau d’Aydie is regarded by many as the leading light within the Madiran region and the Laplace family has been farming here since 1927. In the 1930’s, Frédéric Laplace was the first in the area to focus on viticulture in a countryside where mixed farming was very much the norm. In 1952, his son Pierre took over, continued planting vines and improving the vineyard and was responsible for the first estate-bottled wine at Chateau d’Aydie.
The typically Gascon Tannat grape is the cornerstone of the Chateau d’Aydie vineyards. Tannat based wines are aromatically rich with notes of dark and red berry fruit, as well as candied fruit. Tannat is a structured wine on the palate with tannins that sit boldly so drink these wines with protein rich foods, you’ll thank us for that little bit of insight.
“These are truly wines for food; they’re not made for sipping in front of the TV”, Jean-Luc Laplace Winemaker Ch. Aydie