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Malolactic fermentation and 30 months cellar maturation
Grand Tinel rouge - Côtes du Rhône
What a beautiful complexity
The addition of a varied mix of spices and fruits enhances the depth of flavour
Clos Triguedina - Cahors - Jean-Luc Baldès Amerika Malolactic fermentation and 30 monthsClos Triguedina Cahors Jean Luc Balds 12 months maturation in French oak. A young Triguedina goes well with foie gras, charcuterie and red grilled meat. An old Triguedina is perfect with truffles, roast meat, game and cheeses such as Comt, Cantal and goat cheese. The name Clos Triguedina "Me Trigo de Dina" means: "Desire to dine" in old Occitane. The name of the family estate is reflected in this classic cuve, made since 1830 and for 7 generations.
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