Château Vaugelas' 140 cuvée is made from old vines of Grenache, Syrah, Carignan and Mourvèdre.
After destemming, fermentation takes place with total temperature control.
The vatting lasts between 20 and 24 days with maximum extraction followed by maturing in oak barrels for 12 months.
To the glass this red wine is an enchantment, with a deep and sustained colour, voluminous and sensual with concentrated aromas of red fruit.
Food and wine pairing: navarin of lamb, avocado fajitas, mango and coconut pudding, Sainte Maure goat cheese.
The dry, sunny and hot Mediterranean climate promotes long growing cycles for vines whilst the north-westerly wind, which blows all year round, reduces the need for spraying.
The Corbières are home to an extensive range of soil types, including schist, sandstone, limestone and marl. The appellation is divided into four characteristic areas: the Hautes – Corbières; the Corbières – Méditerranée; the central Corbières; and the Corbières d'Alaric.