With Ensédune, discover the essence of Languedoc!
Ensédune Marselan
| Country | France |
|---|---|
| Region | Languedoc |
| Sub-Region | Coteaux d'Ensérune |
| Producer | Les Vignobles Foncalieu |
| Vintage | 2016 |
| Composition | 100% MARSELAN |
| Alcohol | 14% |
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WINEMAKER NOTES
At the edge of the Mediterranean sea, the Oppidum Romain d’Ensérune dominates the terroir of the Ensédune wines. It is characterized by one of the warmest and dryest climates of France located at the west of Béziers. Proud of a thousand-year-old tradition, the Ensérune winegrowers were keen to develop their vineyards by acclimatizing grape varieties from various horizons. Created by teamwork, the Ensédune range is the product of generations of collaboration by winegrowers and presents unusual grape varieties for monovarietal wines.
TASTING NOTES
Very fruity, lively, balsamic, small berry fruit (blackcurrant, blueberry, wild strawberry) aromas, with a lovely, mellow concentration. The perfect easy-drinking wine.
PAIRING SUGGESTIONS
To be tasted with game, red meat and cheeses.
VINEYARD
Over 100 ha throughout the entire VPE area. Loves well irrigated gravel (pea gravel) soils.
VITICULTURE
Variety produced by crossing Grenache with Cabernet-Sauvignon (in 1961). Recommended in the South of France since 1997, it is easy to establish and easy to train (upright variety), with just one drawback: mechanical harvesting is hard work! Marselan is a moderately vigorous, late-maturing variety. It produces small berries and very little juice = highly concentrated wine, but with supple tannins. A blending wine with outstanding consistency, irrespective of the conditions in a particular year.
VINIFICATION
After vatting, the grapes are “bled” to 15% to concentrate the must. Fermentation takes place at temperatures varying between 26 and 28°C. Extraction is carried out by several pumping over and rack-and-return operations during the first third of the fermentation process. At the end of this process, the tank is left to macerate for 3 to 4 weeks in order to obtain the desired richness and complexity on the palate. Pressing, malolactic fermentation. Matured on fine lees for 2 months.