Chateau Les Parruades 2020 Yamazakura 50 % Clairette

50 % Clairette

The process is fermented in stainless steel and distilled in copper stills "in the style of cognac and mezcal

giving way to soft and earthy juniper notes

our job is to carefully select the best product

100% de-stemmed and fermented in stainless steel tanks

Chateau Les Parruades 2020 Yamazakura 50 % Clairette70 % Cabernet Sauvignon, 30 % Merlot, from a 3. 5 hectare plot on palus closer to Chteau Maucamps. The fruit is destemmed and fermented in a mix of stainless steel and concrete tanks. Extraction is via pump overs once or twice a day during ferment (typically 3 to 4 weeks), followed by 12 months maturation in tank.