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Oenosaphiens

Oenosaphiens Samurai Chenin Blanc 2023

Blanc biologique tranquille

Biologique et durable
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Prix habituel CHF 30.00
Prix habituel CHF 30.00 Prix promotionnel
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CHF 360.00

12 bouteilles

CHF 180.00

6 bouteilles

CHF 90.00

3 bouteilles

Disponibilité immédiate
Dénomination Vin de France IGT
Format de la bouteille 0,75 l
Titre alcoolique 12.0% par volume
Zone Jura (France)
Cépages 100% Chenin Blanc
Vieillissement Malolactic fermentation in barrels, batonnage and ageing on fine lees for 6 months.
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Détails

Gusto

Goût

Fresh and savoury wine. The slow fermentation at low temperature gives a high aromatic complexity: floral and white fruit notes combine with the marked minerality given by the terroir. Structure and persistence, given by the contact with the fine lees and the batonnage, envelop the sip, creating a wine of great tension, balance and elegance.

Servir à :

06 - 08 °C.

Longévité :

03 - 05 ans

Vins blancs jeunes et frais

Accords

Poisson
Crustacés
Fromages

Producteur
Oenosaphiens
De ce vignoble
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.
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Nom Oenosaphiens Samurai Chenin Blanc 2023
Type Blanc biologique tranquille
Dénomination Vin de France IGT
Millésime 2023
Format 0,75 l
Teneur en alcool 12.0% par volume
Cépages 100% Chenin Blanc
Pays France
Région Jura
Fournisseur Oenosaphiens
Composition du sol Jurassic geological formation, of Batonoian age, typical of the central Loire. Soil composition: Clayey-sandy silt rich in calcareous and siliceous rocks.
Récolte End of September.
Vinification 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.
Vieillissement Malolactic fermentation in barrels, batonnage and ageing on fine lees for 6 months.
Allergènes  Contient des sulfites