Ageing potential: between 7 and 10 years.
Food pairing: beef chop, beef tartare, bolognese sauce with pastas.
Vineyard area: 55 hectares among which 3 hectares selected for the blend of Page of Vignelaure Red.
Soil type: Limestone and clay mixed with gravel.
Yield: global yield: 32Hl/Ha. Average yield for the parcels selected for the production of le Page Red: 26 Hl/Ha.
Vinification: selection of the harvested grapes. All grapes are destemed. Traditional vinification technics, natural yeasts. Fermentation under controlled temperature for 7 days and maceration for the 28 following days. Partialy aging in oak barrels.