Dublere Volnay Les Pitures 1er Cru

Dublere Volnay Les Pitures 1er Cru

Art. Nr.: N167712
Jahrgang 2012
Inhalt 0.75 l
Land Frankreich
Region Burgund
Hersteller Dublere
Weinart rot
Alkohol 13,5 % vol
Sulfite Enthält Sulfite
Allergene Kann Spuren von Eiweiß, Milch und Gelatine enthalten.
Hersteller Ort Savigny-lés-Beaune


45,00 €
0.75 l | 60,00 €/l Wenige Exemplare auf Lager - schnell bestellen!

inkl. MwSt., zzgl. Versandkosten

Gewicht: 1.5 kg

The color varies from bright ruby to a light

garnet. Its aromas are of violet, gooseberry, cherry, and - with

age - spices, game and cooked prune. It has an immediate

appeal which, added to a slight natural precocity, means it

can be fully open while still relatively young. The attack is

fresh, the finish is warm.

 

Serving suggestions: Drinking this wine, one seems to bite

into a fresh fruit and breathe in its heady aroma. Its velvety

femininity is matched by its great aromatic intensity. This

makes it a predestined partner for sophisticated poultry

dishes, patiently roasted and glazed, which can bathe in the

fruit and spice aromas of the wine. Better still, especially

for the Premiers Crus, is feathered game, stewed or slowly

braised, or simply roasted. In this company the opulence and

meaty texture of this great wine work wonders. For the more

adventurous, it might accompany a couscous or a tajine with

meat or poultry or even both. The intensity of Volnay allows

it to blend with distinctly lavored cheeses.

 

Serving temperature: 14 to 16 °C

 

Vinification: After a rigorous selection process, the grapes are

put in fermenting tanks without pumping. The “cuvaison” is

fairly long – between 18-21 days – during which the wine is

pumped over or has the cap punched down at least twice daily

to extract color, tannins and aromas. After pressing, the wine

is cooled and allowed to settle for 3-4 days. It is put in small

oak barrels – of which a quarter are new – by gravity, with a

fair amount of ine lies to feed the wine during maturation.

After maturing for 18-20 months, the wine is carefully racked

off and assembled for bottling without fining or filtration.

Maturation: Between 8-20 years