Indulge in the rich, full-bodied flavour of Roc De Lussac, Lussac Saint-Emilion red wine, a perfect expression of Bordeaux's renowned winemaking tradition. This carefully crafted blend offers a delightful taste experience, ideal for pairing with hearty meals.
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Suitable for vegans
Over-looking the Dordogne river on the famous roc de Lussac in Bordeaux, the Lussac Saint-emilion vineyards are well-known for producing wines of great colour and structure. This vintage is a blend of Merlot, Cabernet franc and cabernet sauvignon and has been carefully selected by the winemaker for its concentration of black fruit flavours and supple tannins. Rich and full bodied, this wine makes the perfect accompaniment to roast beef, hearty stews or full flavoured cheeses.
Suitable for Vegans
Allergy Advice
Contains Sulphites
Country of origin: France
Bottle
Alcohol by volume: 13%
Serving suggestion: Rich and full bodied, this wine makes the perfect accompaniment to roast beef, hearty stews or full flavoured cheeses
Alcoholic content: 9.8 units
Agent: Watermill Wines
Grape variety: Merlot, Cabernet Franc, Cabernet Sauvignon
Producer: Producta
Winemaker: THOMAS TROULAY
Wine colour: Red
History: We have been producing and marketing wines from Bordeaux and its region since 1949. We produce more than 20 million bottles per year. It all starts in the heart of the vineyard and the care that the winegrowers bring to the vine throughout the year, from the pruning of the vines to the harvest of the vintage. Then in our cellars where the stages of vinification, aging and bottling are carried out by a team of experts (oenologists, quality manager, technicians) who develop our wines.
Regional information: The appellation is located on the right bank of the Garonne and Dordogne rivers, about 45 kilometres (28 mi) from the city of Bordeaux or 9 KM (5.6 mi) from the medieval village of Saint-Emillion. It is one of the so-called "Saint-Emillion satelites" situated around the appellation Saint-Emilion AOC itself.
Vinification: Picking off, pressing. Maceration out of tank from 15 to 20 days to extract the optimum from colour and to develop the roundness and flavours.
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