Guilhem Red

Best served between 18°C and 20°C.
A perfect everyday wine for an amazing value!
A delight with light, elegant meals, mixed salads and grills.

Technical sheet

Name of the wine:

Guilhem Red

Country / Région:

France / Languedoc.

Terroir:

Terroir de Villeveyrac.

Appellation:

IGP Pays d’Hérault.

Color:

Deep, brilliant red.

Nose:

Vinous, complex aromas, with hints of red berries (cherry, blackberry, strawberry) and spice.

Palate:

Opens soft and fruity with gentle tannins.
Delicate and sophisticated.

Finish:

Long and smooth; a touch rustic reflecting its “terroir”.

Soil type:

Jurassic limestone slopes; arid and dry.

Grape varieties:

A typical Méditerranéen blend : 50% Syrah, 30% Grenache, 20 % Carignan.

Vinification:

100% De-stemmed. All grape varieties mixed together. Maceration 10-12 days between 25°C and 30°C. No filtration.

Maturing:

6 to 7 months in stainless steel tank.

Yield:

50 hl/ha.

Alcohol:

13 % Vol.

To drink:

Drink within 3 years.

HINTS FOR KEEPING AND TASTING

KEEPING:

Ready to drink now, should be drunk within 3 years.

We advise you to drink this wine within a year to enjoy its fruitiness to the full.

But whatever you choose, don’t keep it longer than 3 years.

As with all wines, the temperature at which it’s kept will dictate how well it keeps. The ideal is between 12°C and 18°C.

TASTING:

Best served between 18°C and 19°C.

To enjoy it best, we advise you to drink the wine with a meal.

Food & wine

Enjoy your Guilhem Red with :

Your first course:

Tabbouleh.
Winter soup.
Game terrine.
Skewers of melon wrapped in Parma ham.

Meat :

Mixed grill.
Chicken Tikka Masala.
Beef goulash.
Roast beef and Yorkshire pudding.
Herb crusted rack of lamb.
Pork stir fry with honey and coriander.
Moroccan spiced lamb.

Cheese :

Goats' cheese.
Cheddar.
Ploughman's lunch.