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The local producers' cooperative in the village of Roquebrun was formed in 1968, and today they enjoy their own sub appellation of St Chinian, essentially all to themselves. The wines are made using semi carbonic maceration, for a freshly aromatic style. A deep, lustrous and inky colour, the wine has a nose of crushed red fruit, wild herbs and a hint of smoke. The palate is rich and ripe, with a supple tannic structure and multi layered texture. Pair with any hearty and robust dish, such as spicy liver meatballs.
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