La Forchetiere
Chateau La Forchetiere Muscadet Cotes de GrandLieu Sur Lie 2023
Regular price
€16,00
List price:
Indicates the price of the product before the start of the promotion
Sale price
Immediate availability
| Denomination | Côtes de Grand Lieu sur Lie AOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Loire (France) |
| Grape varieties | 100% Melon de Bourgogne |
| Aging | on the lees (without racking at the end of the alcoholic fermentation). The lees are regularly suspended (traditional practice of traditional Burgundy, called "remixing of the lees"). This technique helps to intensify the autolysis of the yeasts, as the lees "feed" the wine. |
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Producer
La Forchetiere
From this winery
- Hectares: 50
An estate of 50 hectares located in the Nantes area. The castle is located in the Vendee, the property overlooks the Boulogne Valley. Its vineyards are distributed between two districts: Melon and Folle Blanche. The age of the vineyard is about 35 years.
General Charrette spent many years in the area, staying in the windmill on the banks of the Boulogne river, below the castle, trying to escape the republican troops who were hot on his heels. Read more
General Charrette spent many years in the area, staying in the windmill on the banks of the Boulogne river, below the castle, trying to escape the republican troops who were hot on his heels. Read more
Starters
Fish
Shellfish
Cheese
Oily fish
White fish
| Name | Chateau La Forchetiere Muscadet Cotes de GrandLieu Sur Lie 2023 |
|---|---|
| Type | White green still |
| Denomination | Côtes de Grand Lieu sur Lie AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Melon de Bourgogne |
| Country | France |
| Region | Loire |
| Vendor | La Forchetiere |
| Soil composition | Clay – schist. |
| Fermentation temperature | 15 - 17 °C |
| Wine making | Traditional method, when ripe, the grapes are protected from oxidation. Moderate pressing. Strong decantation and cold stall on the deposit of the fine must (to extract the precursor aromas). Cold fermentation (15 - 17 °C). |
| Aging | on the lees (without racking at the end of the alcoholic fermentation). The lees are regularly suspended (traditional practice of traditional Burgundy, called "remixing of the lees"). This technique helps to intensify the autolysis of the yeasts, as the lees "feed" the wine. |
| Allergens | Contains sulphites |
