{"id":3220,"date":"2019-04-29T15:29:39","date_gmt":"2019-04-29T13:29:39","guid":{"rendered":"https:\/\/www.lacolombe.ch\/product\/la-grive\/"},"modified":"2024-05-21T16:38:06","modified_gmt":"2024-05-21T14:38:06","slug":"la-grive","status":"publish","type":"product","link":"https:\/\/www.lacolombe.ch\/en\/product\/la-grive\/","title":{"rendered":"La Grive"},"content":{"rendered":"
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A wine that came into being thanks mainly to our close friendship with Steve Beetschen, and the passionate discussions with him that helped and encouraged us throughout the process!
\nThe starting point: Gamaret and Garanoir, two grape varieties with body, fruit and powerful enough for a fortified wine.
\nNext, the process is entirely traditional: the grapes are gently crushed by pressing them (treading by foot), before maceration where the juice and skins stay in contact for several weeks.
\nFermentation is stopped at the right moment by adding natural alcohol from the wine, which lets the wine keep a certain amount of sugar. This very old vinification method gives us a sweet red wine where the alcohol, sugar and tannins are happily balanced and not at all heavy.
\nA wine that when tasted shows lovely balance, with aromas of slightly jammy black and red fruits<\/span>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

 <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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