Dublere Nuits Saint Georges Les Bousselots 1er Cru

Dublere Nuits Saint Georges Les Bousselots 1er Cru

Art. Nr.: N167411
Jahrgang 2011
Inhalt 0.75 l
Land Frankreich
Region Burgund
Hersteller Dublere
Weinart rot
Alkohol 13.0 % 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

Nuits wines are an intense deep crimson with a hint of

mauve. The nose often features rose and liquorice. The young

red wine has aromas of cherry, strawberry and blackcurrant,

and when matured, leather, trufle, fur, game. Notes of

macerated fruits (prune) complete the picture. Muscular and

vigorous, chewy and full-bodied, its structure is both well

built and well-balanced and it is long in the mouth. It is most

fully enjoyed after several years’ laying down which rounds it

out and underlines its sensuality and breeding.

 

Maturation: Between 8-20 years

 

Serving suggestions: Powerful and strongly-built, this is the

wine that confers on the Côte de Nuits its noble reputation

of a sturdy character. Its normal partners would be any

meat that is at once full-lfavoured and virile (roast lamb, rib

steak, or breast of fattened duck), as the wine irmly coats

and envelops its fibrous texture. Feathered game, similarly,

responds to the charm of the wild and animal aromas which

the wine develops with age. Sophisticated diners will also

serve it with certain ish dishes such as carp in red-wine

sauce. Cheeses: soft centred cheeses in the style of Époisses,

Langres or Soumaintrain.

 

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.