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Vins de France are made by blending several different grape varieties. This diversity results in wines rich in flavour and colour, reflecting the richness of the French terroir.

grape varieties

60% Merlot, 40% Cabernet sauvignon

winemaking and ageing

Destemming and crushing of the grapes. Alcoholic fermentation at controlled temperature using selected yeasts, with around 2 weeks on skins to provide a supple wine. Ageing in stainless-steel and concrete tanks.

food pairings

Serve at between 16 and 18°C. Can be enjoyed throughout the meal.

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WINES OF THE BORDEAUX APPELLATION
WINES OF THE MÉDOC APPELLATION
WINES OF THE SOUTH-WEST
WINES OF THE SAINT-ÉMILION APPELLATION AND ITS SATELLITES
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