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Fruit Sauvage

AOP Vacqueyras

  • 60% grenache and 40% Syrah, from vines aged 10 to 45

  • Terroir located around Le Clos at an altitude of 250m in a naturally protected area

  • Hand harvest followed by selective sorting for quality

  • Traditional, natural fermentation with wild yeast

  • Long maceration, for 1-2 months

  • 12 month ageing: half in large mild oak vats, half in cement vats

  • Approx. 15 000 bottles/year

  • Enjoy within 5 to 7 years

"La robe rubis foncé de cette cuvée exhale des senteurs de cassis frais et d’épices douces. Le palais développe cette palette aromatique enrobée par des tanins bien présents mais déjà bien fondus, soyeux et élégants."

Where does the
Where does the

name Fruit Sauvage come from? The idea was of a natural wine, without wood, and a minimum amount of intervention.

Andreas LARSSON liked
Fruit Sauvage 2015 :

Food & Fruit Sauvage pairings