Gigondas red
Gigondas red
Pris inkl. alkoholskatt, frakt och moms.
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
Domaine les Sibu 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:
Rhône
Klassificering:
AOP
Certifiering:
Fairtrade
Druva:
Mourvedre (30%)
Grenache Noir (70%)
Årgång:
2022
Färg:
-
Arom:
The nose is deep and powerful. Its bouquet ranges from ripe fruit to black olives, with spicy and liquorice notes, sometimes going sometimes as far as zan.
Smak:
-
Alkoholhalt:
14%
Sockerhalt:
0.6 g/l
Syra:
3.4
pH-värde:
3.5
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Glass
Serveras bäst:
16 - 18 °C
Mat till vinet:
Aperitif, Asian, Beef, Buffet food, Charcuterie, Cheese - mature and hard, Cheese - mild and soft, Dessert, Game, Lamb, Mushrooms, Pasta / Pizza, Pork, Poultry, Shellfish - natural, Spicy food, Veal, Vegetables
Mognadspotential:
2 - 10 years
Vinmakarens matrekommendationer
- Aperitif
- Asian
- Beef
- Buffet food
- Charcuterie
- Cheese - mature and hard
- Cheese - mild and soft
- Dessert
- Game
- Lamb
- Mushrooms
- Pasta / Pizza
- Pork
- Poultry
- Shellfish - natural
- Spicy food
- Veal
- Vegetables
Vinifikation, vinmakarens egna ord
Jordmåner:
Clay, Limestone, Sand
Terroir:
scree colluviated with quaternary, mixing blades of clay and limestone more or less thick depending on the sectors, stony red clay on the terraces of the plan of god, strong sandy dominant on the edges of the village.
Skörd:
Picked by hand
Jäsning:
Concrete (100%)
Lagring:
Old oak (15%) 18 months
Concrete (85%) 18 months
Vinmakare:
Alazard Loïc
Manual harvests partially destemer depending on the vintage and maturity. Indigenous yeasts, rigorous control of temperatures rather cold at the beginning (small cold pre-fermentation) to fix the color and the greedy character: daily pumping over, remuage of the lees, small pigeage, soft maceration with daily tasting and vatting ranging from 15 to 20 -25 days.