• Oenosaphiens Cotes du Jura Poolsard 2023
  • Oenosaphiens Cotes du Jura Poolsard 2023
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Oenosaphiens Jura Cotes du Jura

Oenosaphiens

Oenosaphiens Cotes du Jura Poolsard 2023

Red green still

有机和可持续
  • Oenosaphiens Cotes du Jura Poolsard 2023
  • Oenosaphiens Cotes du Jura Poolsard 2023
1 2
显示更多
Oenosaphiens Jura Cotes du Jura
HKD276.00
HKD276.00
促销 售罄

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$1,656.00

6瓶

$828.00

3瓶

立即下单，20天内送达
品名 Cotes du Jura AOC
酒瓶尺寸 0,75 l
酒精度 12.0% 按体积
产区 Jura (France)
葡萄品种 100% Poulsard
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详情

Profumo

香水

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

Gusto

味道

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.

服务于：

14 -16 °C.

长寿：

10 - 15 years

醒酒时间：

1 hour

Young Red Wines

搭配

Meat
Cheese
Pork

生产者
Oenosaphiens
来自这个酒庄
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. 阅读更多
生产区域: Jura
Jura
Oenosaphiens

名称 Oenosaphiens Cotes du Jura Poolsard 2023
类型 Red green still
葡萄酒名称 Cotes du Jura AOC
年份 2023
容量 0,75 l
酒精度 12.0% 按体积
葡萄品种 100% Poulsard
国家 France
产地 Jura
供应商 Oenosaphiens
土壤成分 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.
酿酒工艺 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.