Beaujolais Rouge Moulin-à-Vent 12M
Beaujolais Rouge Moulin-à-Vent 12M
Pris inkl. alkoholskatt, frakt och moms.
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
Domaine de la Paillardière tar emot och packar din beställning (1 - 4 dagar)
Fraktbolaget hämtar din beställning och levererar den direkt till din dörr.
Produktdetaljer
Om vinet och dess karaktärLand:
France
Region/Underregion:
Beaujolais
Klassificering:
AOC
Certifiering:
Organic
Druva:
Gamay (100%)
Årgång:
2018
Färg:
Ruby red color & deep violet reflection
Arom:
Darker fruit notes like blackberries and plums, floral characteristics of violet and rose with spicy notes.
Smak:
Big black fruit with some plums and a hint of fruit cake. This has a bold but well proportioned tannin structure that gives it body, length and drive. Drink or hold.
Alkoholhalt:
14%
Sockerhalt:
0.5 g/l
Syra:
3.4
pH-värde:
3.6
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Glass
Serveras bäst:
14 - 16 °C
Mat till vinet:
Charcuterie, Cheese - goat cheese, Cheese - mature and hard, Cheese - mild and soft, Game, Mushrooms, Pasta / Pizza, Pork, Poultry, Veal
Mognadspotential:
7 - 10 years
Vinmakarens matrekommendationer
- Charcuterie
- Cheese - goat cheese
- Cheese - mature and hard
- Cheese - mild and soft
- Game
- Mushrooms
- Pasta / Pizza
- Pork
- Poultry
- Veal
Vinifikation, vinmakarens egna ord
Jordmåner:
Gravel, Granite
Terroir:
Slightly stony soil of the foothills and ancient alluvium
Skörd:
Picked by hand
Jäsning:
Steel (100%)
Lagring:
Old oak (100%) 12 months
Vinmakare:
Richard Jambon
The grapes are harvested in palox (large bins) to avoid crushing them. These palox are then refrigerated at 4°C for 24 hours (in a cold room) before being put into the vat. This allows us to perform a longer and gentler pre-fermentation maceration, maintaining a temperature between 18 to 20°C before pressing, which promotes the wine's aromatic development. The traditional Cuvées are kept in tanks for 4 months after fermentation before bottling. The '12M Cuvées' are placed in barrels after fermentation for 12 months. Then, they are blended in a tank for up to 4 months before bottling.