Alain Brumont's goal with this cuvée was to make a sweet wine with a deep, complex fruitiness, characterized by notes of wild black fruit coulis. Tannat, with its concentration and richness in polyphenols, offers a unique taste experience and a new style, with a potential to age comparable to vintage port.
Steep slopes covered in rounded pebbles, subsoil with strata of brown and orangey clay
Vinification and aging
Picking and passerillage (drying on the vine) in crates.
Fermentation at 28°C with manual punching down of the pomace cap.
Maturing in new barrels for 8 to 12 months.
These "raisined" wines naturally reach 18-20% potential alcohol, and achieve about 13% by volume of alcohol after fermentation.
The Tannat's fruitiness is given good expression with a concentrated fruit coulis aroma
Food and wine pairing
Sheep's milk cheese, or Montus Vintage can replace the traditional fruit preserve...
It is divine with Roquefort cheese, and with chocolate desserts and any dessert involving red fruit coulis.
Alain Brumont's favourite is strawberries with Montus Vintage!