Accompaniment to light meat snacks, smoked meat and sausages, young cheeses.
The wine with dense almost inky black color, with aromas of black and red berries, black pepper, leather and tobacco, with pronounced tannins, shades of chocolate and plum in taste and a long finale. Quite light-bodied, not typical for the South-West wine which is good to drink chilled.
History of wine
Wine of rare vintage variety of Abouriou which almost disappeared after the invasion of phylloxera in the late nineteenth century. In the Cotes-du-Marmandais this high-yielding variety was traditionally used in red blends with Bordeaux or Rhone. Currently, due to the stability of Abouriou to diseases including Botrytis this sort is becoming popular among winemakers who tend not to use pesticides and other chemicals in the vineyards. Elian da Ros Abouriou wine is from two plots of vineyards with a southern exposure, Lagravette and Baquey. Elian da ROS adds 10% Merlot to soften the hard tannins that characterise this variety and uses partial carbon maceration to preserve the lively, fruity-spicy character of wine as much as possible. Fermentation takes place without the use of artificial yeast, the wine is aged 12 months in large barrels-foudres and barriques
Elian da Ros’ father was a farmer who grew tomatoes, cereals, and tobacco in southwestern France. In addition to the tomato beds, he had a small vineyard but the appellation of Côtes du Marmandais was unheard-of so that the only thing that could be done with a crop was to sell to the local coop. At a very early age, Elian dreamt of being a vigneron and producing his wine. It is then at the tender age of 14 that he went on to study viticulture and enology at the local school. After five years at one of the emblematic Domaine Zind-Humbrecht, in Alsace, he came back to his father's vineyard in 1997 in the village of Cocumont Élian set out to work in a different manner and applied the skills he learned. In 1998 he made his first vintage, built his cellar and gradually bought more vineyards expanding the area to 22 hectares.