Chateau Villa Bel Air

The red wine grapes are picked with great care and traditionally fermented in 15 stainless steel temperature-controlled vats. The fermenting is long which enables us to delicately extract the colour and the tannins.

After blending, the wine is aged in oak barrels during 12 to 15 months. Each barrel is racked every three months. The wine is bottled at the estate during the 2nd spring following the harvest.

The colour is dark red, the structure supple and elegant with luscious tannins. The wine is powerful, well balanced and will be able to age or to be drunk after 3 or 4 years.

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