详情

颜色

味道
服务于:
12 - 14 °C.
长寿:
05 - 10 years

搭配
Fish
Cheese
Matured cheese
生产者
Chateau Simon
来自这个酒庄
- 创办年份: 1814
- 公顷: 38
The Dufour family has cultivated the vines and produced Barsac-Sauternes wine since 1814 on the unique soils of Château Simon.The ancestral know-how in wine making has been passed on from generation to generation as the property has been gradually enlarged reaching now an area of 38 hectares including the appellations Bordeaux, Graves and Barsac-Sauternes.
Today, the three generations of the Dufour family, among them highly qualified wine engineers and oenologists work together on the property and associate their talents to produce wines of excellent quality. Our constant concern with quality allows us to obtain wines highly appreciated by French as well as foreign clients. Our wines have been awarded a number of prizes in many national competitions and are quoted and described in well-known wine guide books such as Guide Hachette, Gault et Millau, Dussert Gerber, Guide des Vins de propriété… 阅读更多
Today, the three generations of the Dufour family, among them highly qualified wine engineers and oenologists work together on the property and associate their talents to produce wines of excellent quality. Our constant concern with quality allows us to obtain wines highly appreciated by French as well as foreign clients. Our wines have been awarded a number of prizes in many national competitions and are quoted and described in well-known wine guide books such as Guide Hachette, Gault et Millau, Dussert Gerber, Guide des Vins de propriété… 阅读更多


名称 | Chateau Simone Blanc 2021 |
---|---|
类型 | White organic still |
葡萄酒名称 | Palette AOC |
年份 | 2021 |
容量 | 0,75 l |
酒精度 | 14.0% 按体积 |
葡萄品种 | 80% Clairette, 10% Grenache blanc, 5% Bourboulenc, 3% Trebbiano, 2% Moscato Bianco/Moscato Reale |
国家 | France |
产地 | Provence |
供应商 | Chateau Simon |
气候 | Mainly on north-facing slopes. |
土壤成分 | Limestone scree soil. |
收获 | Hand harvested, when the grapes are fully mature. Grapes sorted at the vine and in the cellar. |
酿酒工艺 | Light crushing. Straining and pressing on a vertical hydraulic press. Promace reworked manually and light settling. Fermentation with native yeasts. |
陈酿 | In small oak casks for 18 months, 6 of them on fine lees. Matured in barrels for one year befor bottling. |