Chantal Lescure
Pommard Les Vaumuriens 2020
Regular price
€71,00
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Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
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| Denomination | Pommard AOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | Ageing on the lees takes place in a cold cellar, in barriques (30% new 500-litre barrels). Gravity racking one month before bottling, without filtration. |
| Year | 2020 |
| Biologic | Sì |
| Product name | Pommard Les Vaumuriens 2020 |
| Region | Burgundy |
| Country | France |
Description
Still organic red Pommard AOC, produced by Chantal Lescure in Burgundy, 14% ABV, 100% Pinot Noir, 2020 vintage. A wine born from the passion of Chantal Lescure and Xavier Machard de Gramont, who have been cultivating with love and respect for nature since 1975. The grapes are selected, destemmed, and not crushed. We perform a pre-fermentation maceration to release the natural yeasts. Fermentation is gentle and long in stainless steel vats. Aged on the lees in a cool cellar, in barriques (30% new 500-liter barrels). The result is a wine that perfectly expresses the Pommard terroir.
Pairings
Meat
Game
Cheese
Matured cheese
Pork
Producer
Chantal Lescure
From this winery
- Start up year: 1975
- Hectares: 19
Founded in 1975 by Chantal Lescure and Xavier Machard de Gramont, Domaine Chantal Lescure is a family estate which today operates a 19ha vineyard. To the north on the slopes of Dijon and to the south to Meursault. This vineyard is fully cultivated in certified organic farming since 2006.
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| Name | Chantal Lescure Pommard Les Vaumuriens 2020 |
|---|---|
| Type | Red organic still |
| Denomination | Pommard AOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Burgundy |
| Vendor | Chantal Lescure |
| Climate | Exposure: North/North-East. |
| Soil composition | White marl and hard limestone. |
| Yield per hectare | 35-40 hl |
| Harvest | Manual harvesting. |
| Wine making | The grapes are selected, destemmed and not crushed. We carry out a pre-fermentation maceration, freeing the natural yeasts. Fermentation is gentle and long in stainless steel vats. The punching-down is moderate and the stay in the vats lasts 18 to 25 days. |
| Aging | Ageing on the lees takes place in a cold cellar, in barriques (30% new 500-litre barrels). Gravity racking one month before bottling, without filtration. |
| Allergens | Contains sulphites |