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South West
Cahors Red | 13°

Ref : 486600

36.50 36, 50

Bottle 75 cL

i.e. 48.70 € / liter

1  product(s) soldsince yesterday

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  • Keeping level 2022
  • Service temperature 16°

Our food and wine pairings

  • Red meats
  • Game
  • Strong cheese

Our oenologists' opinion

Powerful bouquet

Garnet colour with brick sheen. Nose on the bouquet, leather and cocoa. Opens with notes of cooked spices. Supple attack, full and balanced. Straightforward lengthening, with a hint of animal. Character on spices, cocoa, roasted coffee. Clean finish, good persistence with hints of caramel.



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.

Domain and appellation

  • Clos Triguédina

    Situated in the heart of the most prestigious climates of Cahors, the Clos Triguéndina has been the property of the Baldès family since 1830. The pilgrims of Saint-Jaques de Compostelle used to eat there "me trigo de dina" means in Occitan "I can't wait for dinner".

    • Terroir: This 65 hectare estate of vines sits on clay-silica and clay-limestone soil, on semi-hills on the 3rd terraces of the Lot.
    • Viticulture: The vines are tayé in simple guyot. From debudding to leaf stripping, a sacial care is given to the vine. Green harvests are practices on the vine during the summer. The vineyard is worked with a sustainable fight. The harvests are manual.
    • Vinification: The wine is aged for 18 months in new Allier oak barrels.

Your cellarman's advice

Further information