
Geschmack
Servieren bei:
06 - 08 °C.
Langlebigkeit:
03 – 05 Jahre

Produzent
Oenosaphiens
Von diesem Weingut
It is a trading/importing company that was founded in Milan in 2022. The project was born from the desire to leave our mark on the continuous evolution of a product and a market, which seems to never die: wine.
We, Federico, Filippo and Giacomo, are three oenologists with the idea and ambition of bringing French wines to Italy made from grapes we have selected and vinified. To make this possible, the first part of the job is to look for partners, more than partners, affinities. The wines of Oenosapiens are in fact the fruit of a technical and conceptual collaboration: the producers with whom we work are people we have met along our French past and present, they are friends, companions in the vineyard and cellar companions. Mehr lesen
We, Federico, Filippo and Giacomo, are three oenologists with the idea and ambition of bringing French wines to Italy made from grapes we have selected and vinified. To make this possible, the first part of the job is to look for partners, more than partners, affinities. The wines of Oenosapiens are in fact the fruit of a technical and conceptual collaboration: the producers with whom we work are people we have met along our French past and present, they are friends, companions in the vineyard and cellar companions. Mehr lesen


Fisch
Krustentiere
Käse
Name | Oenosaphiens Samurai Chenin Blanc 2023 |
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Type | Weißwein ökologisch still |
Denomination | Vin de France IGT |
Vintage | 2023 |
Size | 0,75 l |
Alcohol content | 12.0% nach Volumen |
Grape varieties | 100% Chenin Blanc |
Country | Frankreich |
Region | Jura |
Vendor | Oenosaphiens |
Soil composition | Jurassic geological formation, of Batonoian age, typical of the central Loire. : Clayey-sandy silt rich in calcareous and siliceous rocks. |
Harvest | End of September. |
Wine making | Direct pressing and cold racking by decantation. Start of fermentation in steel vats with indigenous yeasts, completed in 500 and 300 L barrels of second to third passage. |
Aging | Malolactic fermentation in barrels, batonnage and ageing on fine lees for 6 months. |
Allergens | Contains sulphites |