MAYDIE - Tannat Vintage

Maydie

Appellation : Liqueur

Terroir : The wines come from vines 30 years old on average. They are planted on slopes that are:
• clayish-calcareous...Terroir de Saint Lanne
• clayish-gravelly...Terroir d’Aydie
• clayish with a rounded pebbles... Terroir de Moncaup

Grape varieties : Made exclusively with hand-harvested overripe Tannat grapes

Vinification : The grapes are de-stemmed and placed in a wooden tank, where they will undergo cold maceration for a few days to extract the maximum of aromas and colour. Then comes alcoholic fermentation for 3 to 4 days stopped by grain fortification with a high-degree wine alcohol. Maceration continues for 2 to 6 additional days before the wine is poured into a 60-hectolitre oak tun.

Aging : Aging for 24 months before bottling. No further aromatic or other winemaking elements will be added.

Tasting : A deep red, this wine has powerful aromas of fresh black and red fruits and delicate nuances of nuts and grilled almonds. On the palate, the delicacy of its fruitiness balances the relatively powerful tannins.

Food and wine combinations : Maydie is best drunk cold (10 to 12°C); it is just as delicious for the aperitif as it is at dessert time (chocolate-sauced desserts). Goes wonderfully well with Roquefort, the cheese of the Pyrenees… and is a wonderful companion for long evening with cigars.

1941
GRANDFATHER FRÉDÉRIC MAKES A TANNAT-BASED MISTELLE FOR HIS FAMILY TO ENJOY: HE FORTIFIES GRAPE JUICE WITH SPIRTS IN A SMALL CASK "ALL HOMEMADE".
INSPIRED BY THIS TASTE TREAT, IN EARLY 1980, THE FAMILY OFFERS A FORTIFIED WINE: MAYDIE.
Frederic Laplace
Maydie  Suggestion - Tannat Vintage
See the technical sheet
maydie