Clos Triguedina - The New Black Wine - 2011 | French Red Wine

The name originates from Middle Ages when the winegrowers of the Lot produced Vin Noir or Black Wine by heating part of the grapes. This wine was favored by the English Royal Courts. As a revival of this medieval practice, Jean-Luc Baldès brings back the splendor of this long-forgotten taste by using a prune oven to gently heat the must—a winemaking process which has not been used for centuries.

TERROIR: A selected parcel on the 3rd terrace, clay-siliceous and clayey-calcareous soils on gentle slopes.

WORK OF THE VINE AND WINEMAKING: Environmentally friendly and traditional methods of working of the vines. Hand picked, the ripe grapes are laid on trays, then gently heated over night in a prune oven. As a result, the grapes are slightly desiccated and even more concentrated with unique flavors. TraditIonal fermentation with aging carried out in French oak casks for 12 months.