50% Merlot, 35% Cabernet Sauvignon, 15% Syrah
- Organoleptic card
Total acidity: 5.2g/l
Dry extract: 33 g/l
- Food pairing
It is best enjoyed with appetizers and sandwiches, pasta with tomato sauce, seasoned cheeses, meat stews and game meats such as venison or wild boar as well as oven-cooked red meats. It goes well with turkey and duck. Generally, roast or grilled meats are ideal for Syrah wine.
- The product
“The color is deep, intense and dark with violet tones. On the nose it reveals its unique complexity. This wine is elegant, rich in black and red fruits, with a touch of the underbrush and with an aftertaste of spices such as green and black pepper and balsamic hints. In the mouth, this wine is rich, complex, powerful and balanced with elegant tannins. The aftertaste is long and spicy.
The vineyards have a density of 4500 plants per hectare and are all located at an average altitude of 300 meters above sea level. Following thinning at end of August, each plant produces a maximum of 1 kilo of grapes, thus 45 quintals of grapes per hectare, with a wine yield of 30 hl per hectare. The grapes are harvested and selected by hand, destemmed and pressed and sent on to the vinification tanks for natural grape fall. Each variety is vinified separately. During the first day of fermentation the wine undergoes a mild bloodletting of 10-20% in order to obtain from each kilo half a liter of wine,to increase the concentration. Maceration of the skins takes place for 22 days in steel vats at a controlled temperature of 28°C. Alcohol fermentation generally lasts 10 days. Immediately after racking the wine is placed in new Alliers oak barriques; during the first decanting, which takes place after malolactic fermentation, around November, assembly of the 4 grape varieties takes place. Ripening in barriques lasts 18 months after which time the wine is filtered and bottled. “Il Borro” is kept in the cellar for another 8 months for final refinement in the bottle before being sold on the market.