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Wine Languedoc-Roussillon
IGP D'Oc Red - Bottle 75 cL - 14.5°

Ref : 491713

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12, 80

i.e. 17.07 € / liter

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Our oenologists' opinion

Powerful bouquet

Dark brick colour with some tile-like highlights. Nice open nose with a bouquet of candied fruit, sweet spices and thyme. Good balance on a full-bodied wine, warm point, frank, nice character on spices, liquorice note, ripe tannins.

Brick Red

  • Keeping level 2024
  • Service temperature 16°

Our food and wine pairings

  • Red meats
  • Game
  • Strong cheese


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

The name of the Gatefer cuvée is that of a parcel of the property. It was added to the Domaine de La Clapière from the 2006 vintage.

Domain and appellation

  • Domaine de la Clapière

    In the Languedoc region, Domaine de la Clapière is located halfway between Montpellier and Béziers. The property was acquired by the Castel family in 2006.

        Terroir: This 60-hectare estate, 40 of which are vines, is situated on a gravelly area of rock and rests on ancient alluvial terraces. Each hectare has 3,500 vines.
        Viticulture: In the vineyard, sustainable agriculture is favoured. The grapes are harvested mechanically, in order to favour rapid intervention and to preserve the freshness of the fruit, except for the grape varieties vinified in carbonic maceration.
        Vinification: Merlot and Syrah are subject to two stages: traditional vinification, to which carbonic maceration is added. The first stage consists of de-stemming the grapes, which are fermented in vats at 18-20°C. The wine then undergoes vatting for 10 to 20 days. The carbonic maceration is carried out with hand-picked grapes. The whole bunches are placed in a vat saturated with CO2. They spend 15 to 20 days in the vat where intracellular fermentation reduces the acidity of the wine and develops its aromas. The wine is put into barrels after the malolactic fermentation. The wine ages for 12 months.

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