Chateau Ksara Cuvée de Printemps
Grape Varietals and Wine making
This wine is made from a blend of Gamay and Tempranillo, produced by semi carbonic maceration and the continuation of alcoholic fermentation at a liquid phase, without the skins.
First, the maloactic fermentation, racking-off and treating with sulphite, then storage in vats during winter. Finally, fining, tartaric stabilization and bottling is done at the beginning of March.
The short winemaking and maturing process gives this wine its vivid red color and its aromatic nose of violets and ripe fruits, with round supple and mellow tannins. It must be servd cold but not chilled reveal all of its power.