Guy et Yvan Dufouleur
Guy et Yvan Dufouleur Savigny Les Beaune Rouge Les Gollardes 2018
Regular price
€48,00
Immediate availability
Last 3 bottles remaining
| Denomination | Savigny les Beaune AOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | 12 months in oak barrels of which one third are new, malolactic fermentation in barrels, followed by 3 months spent blending in stainless-steel vat. Light, 5-micron filtration before bottling. |
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
Over 25 years
Decanting time:
1 hour
Pairings
Meat
Game
Cheese
Matured cheese
Poultry
Pork
Producer
Guy et Yvan Dufouleur
From this winery
We are winegrowers, from father to son, rooted for more than 400 years in Nuitsits St Georges, in the heart of the Côte de Nuits and the climates of the Burgundy vineyard, classified as a world heritage site.
The management of the estate, which covers an area of 30 hectares, is assured by Yvan Dufouleur, Guy's eldest son, and his uncle Xavier Dufouleur, co-manager. The appellations that make up our estate range from the village of Fixin, in the north of the Côte de Nuits, to the village of Santenay, in the south of the Côte de Beaune. Read more
The management of the estate, which covers an area of 30 hectares, is assured by Yvan Dufouleur, Guy's eldest son, and his uncle Xavier Dufouleur, co-manager. The appellations that make up our estate range from the village of Fixin, in the north of the Côte de Nuits, to the village of Santenay, in the south of the Côte de Beaune. Read more
| Name | Guy et Yvan Dufouleur Savigny Les Beaune Rouge Les Gollardes 2018 |
|---|---|
| Type | Red still |
| Denomination | Savigny les Beaune AOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Burgundy |
| Vendor | Guy et Yvan Dufouleur |
| Climate | Altitude: 310 m. a.s.l. |
| Soil composition | Gravely clay-limestone interspersed with ferruginous oolite. |
| Wine making | After rigorous sorting in the winery, the whole, destemmed grapes go into vat via gravity flow. Addition of enzymes, yeasting, one week’s cold pre-fermentation maceration, daily cap punching, hot final maceration. 3 weeks in vat. Manual devatting via gravity flow into a stainless-steel pneumatic press. |
| Aging | 12 months in oak barrels of which one third are new, malolactic fermentation in barrels, followed by 3 months spent blending in stainless-steel vat. Light, 5-micron filtration before bottling. |
| Year production | 2800 bottles |
| Allergens | Contains sulphites |