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Oenosaphiens

Oenosaphiens Cotes du Jura Poolsard 2023

Rouge vert tranquille

Biologique et durable
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Prix habituel €26,00
Prix habituel €26,00 Prix promotionnel
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€156,00

6 bouteilles

€78,00

3 bouteilles

Disponibilité immédiate
Dénomination Cotes du Jura AOC
Format de la bouteille 0,75 l
Titre alcoolique 12.0% par volume
Zone Jura (France)
Cépages 100% Poulsard
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Détails

Profumo

Parfum

The light pre-fermentation extraction leads to a fresh bouquet with hints of red fruit (freshly picked and candied cherries) and herbaceous notes.

Gusto

Goût

Fresh and aromatic wine: slightly earthy vegetal note typical of the Poulsard variety. The early bottling and low alcohol content preserve all the freshness of the product and its great drinkability.

Servir à :

14 -16 °C.

Longévité :

10 - 15 ans

Temps de décantation :

1 heure

Vins Rouges Jeunes

Accords

Viande
Fromages
Porc

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 Cotes du Jura Poolsard 2023
Type Rouge vert tranquille
Dénomination Cotes du Jura AOC
Millésime 2023
Format 0,75 l
Teneur en alcool 12.0% par volume
Cépages 100% Poulsard
Pays France
Région Jura
Fournisseur Oenosaphiens
Composition du sol Geological formation period: Jurassic (-215 to 45 million years ago). Calcareous terroir enriched by different marls (white, red and blue), typical of the northern Jura.
Vinification Cold pre-fermentation maceration (< 10°C) for 3 days. Pressing and transfer to steel vats. Alcoholic fermentation with indigenous yeasts at low temperature (< 20 °C) followed by malolactic fermentation with native lactic acid bacteria.
Allergènes  Contient des sulfites