Détails

Goût
Servir à :
06 - 08 °C.
Longévité :
03 - 05 ans

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. Lire la suite
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. Lire la suite


Nom | Oenosaphiens Samurai Chenin Blanc 2023 |
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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 |