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Clos de Tsampéhro


Rouge du Clos de Tsampéhro


An aristocratic marriage between the Valais 'lord' Cornalin and the Bordeaux trio (Merlot, Cabernet Franc and Cabernet Sauvignon), Tsampéhro Rouge is cut out to join the club of great wines for laying down. Vinified and matured for a long time in oak - allowing all the energies of its blend to be channelled - it is destined to accompany the finest gastronomic moments. Powerful and richly aromatic, it nevertheless has an elegant and very sensual soul.


The Cornalin (approx. 35-50%) serves as the common thread, giving the blend a well-balanced base and extraordinary fruity strength. The Merlot (approx. 35%) brings its generous spice and red fruit flavours as well as its velvety, silky texture. The combination of Cabernet (around 30%) brings freshness and an aromatic palette resolutely focused on notes of leather, liquorice and mocha. They are also the guarantors of the wine's ageing potential.

The design

We carry out a pre-fermentation cold maceration on a harvest that has as much integrity as possible - without crushing - in truncated cone-shaped vats.
without crushing - in truncated cone-shaped vats for 7 to 12 days, with only a little punching down to avoid extracting too much tannin. De-stemming is carried out in proportions appropriate to the context of each vintage, particularly with regard to the phenolic ripeness of the stalks. All vatting operations are carried out in 10 hl oak truncated cone-shaped vats, making it easy to carry out manual punching of the cap (limiting pump-overs). Once fermentation is complete, the wine is racked into barrels for malolactic fermentation.  The pomace is then pressed. These vinification vats are fitted with a stainless steel chimney to seal the vat and protect the wine. At the end of the second fermentation, the wines remain in their 228-litre and 500-litre barrels to continue maturing for 2 years without racking. At the end of the ageing period, the wines are blended but not fined, and a very light filtration is carried out just before bottling.

Ageing potential

Tsampéhro Rouge can be laid down for 10 to 15 years, or even longer in great vintages.

Clos de Tsampéhro
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