Pinot Gris Vendanges Tardives 2016
Smooth and powerful, we find these aromas of overripe fruits.
It is the perfect accompaniment to a pan-fried goose foie gras. Or simply for pleasure.
The robe is a beautiful yellow gold. Its bouquet is intense and complex, with overripe notes of candied grapes and licorice. The mouth is supple, rich and straight, with a nice balance and a beautiful freshness. The mellow attack leaves a velvety sensation.
It is the perfect accompaniment to a pan-fried goose foie gras. Or simply for pleasure.
Concerned about the environment, we work our soils in order to preserve the biodiversity in our parcels. The yields are controlled (30hl/ha), in order to have the pure expression of each of our terroirs. Harvesting is exclusively manual.
The grapes are harvested when they are overripe, with a high concentration of sugar and botrytized berries, in order to obtain a mellow wine.
Long pneumatic pressing, from 3 to 6 hours, with separation of the heart of the press from the end of the press. Static settling and maturation in thermo-regulated stainless steel vats. Aging on fine lees for several months followed by bottling in August.
| Capacity | 75cl |
|---|---|
| Millésimes | 2016 : Exceptional vintage, small yields, long harvest period |
| Grape variety | Pinot Gris |
| Conservation | 10 to 25 years |
| Operating temperature (mini) | 8°C |
| Operating temperature (maxi) | 10°C |
| Food pairing | It is the perfect accompaniment to a pan-fried goose foie gras. Or simply for pleasure. |
| Culture method | Concerned about the environment, we work our soils in order to preserve the biodiversity in our parcels. The yields are controlled (30hl/ha), in order to have the pure expression of each of our terroirs. Harvesting is exclusively manual. The grapes are harvested when they are overripe, with a high concentration of sugar and botrytized berries, in order to obtain a mellow wine. |
| Winemaking | Long pneumatic pressing, from 3 to 6 hours, with separation of the heart of the press from the end of the press. Static settling and maturation in thermo-regulated stainless steel vats. Aging on fine lees for several months followed by bottling in August. |