Clos Centeilles L'Erme 2008 500ml

Harvested in early December, the grapes are pressed and left to ferment naturally with their lees until the indigenous yeasts die. Weekly batonnage enhances texture and complexity.

Aromas are candied and fruity, characteristic of Clos Centeilles, while the palate reveals elegance and refined texture, especially in the pure Cinsault expressions.

This “Minervois candy” pairs beautifully with pan-fried foie gras, pear tatin, or desserts featuring almonds and coconut.