Grenache blanc and Roussanne are destemmed before a short maceration, while Grenache noir and Syrah undergo direct press. A low fermentation temperature (15-18 °C) enhances finesse. Then, one part of it is aged in stainless steel and another part in new French oak barrels for 5 months. From vine to bottle, the wines are entirely created and made at Domaine Montrose.
Tasting, food and wine
pale color with great limpidity. Nose of small red berries & fig. Good structure on the palate, balanced by minerality and freshness a very elegant wine.
Food & wine
serve at 8°C as an apéritif and at 10°C with a meal. 1701 perfectly complements seared scallops, raw and grilled fish, seasonal fruit desserts, …