Muscadet Cotes de GrandLieu Sur Lie 2023

描述

Muscadet Côtes de Grand Lieu sur Lie AOC, 11.5% ABV, produced by La Forchetiere. 100% Melon de Bourgogne. 0.75 L bottle, 2023 vintage. A still white wine from the Loire that tells the story of a terroir and a château. The vineyard, approximately 35 years old, extends over clay-schist soils. Vinification follows the traditional method, with aging on the lees, a practice that gives the wine greater complexity. On the nose, intense floral aromas, particularly white flowers, are accompanied by notes of dried fruit and mineral nuances. Pale yellow with green highlights. On the palate, the wine is full and rounded, yet with a lovely freshness.

詳細資訊

香水

Intense floral aromas on the nose, particularly of white flowers, accompanied by notes of dried fruit and mineral hints.

顏色

Pale yellow with green highlights.

味道

On the palate, the wine is full and rounded, but with a nice freshness.

服務於：

10 - 12 °C.

長壽：

03 - 05 years

製造商

製造商

La Forchetiere

來自這個酒莊

• 公頃: 50

An estate of 50 hectares located in the Nantes area. The castle is located in the Vendee, the property overlooks the Boulogne Valley. Its vineyards are distributed between two districts: Melon and Folle Blanche. The age of the vineyard is about 35 years.

General Charrette spent many years in the area, staying in the windmill on the banks of the Boulogne river, below the castle, trying to escape the republican troops who were hot on his heels. 閱讀更多

Loire

技術規格表

名称	Chateau La Forchetiere Muscadet Cotes de GrandLieu Sur Lie 2023
类型	White green still
葡萄酒名称	Côtes de Grand Lieu sur Lie AOC
年份	2023
容量	0,75 l
酒精度	11.5% 按體積
葡萄品种	100% Melon de Bourgogne
国家	France
产地	Loire
供应商	La Forchetiere
土壤成分	Clay - shale.
发酵温度	15 - 17 °C
酿酒工艺	Traditional method, when ripe, the grapes are protected from oxidation. Moderate pressing. Heavy decanting and cold settling on fine must deposit (to extract precursor aromas). Cold fermentation (15 - 17 °C).
陈酿	Maturation on lees (without racking at the end of alcoholic fermentation). The lees are regularly suspended (a traditional Burgundy practice known as 'stirring the lees'). This technique helps intensify yeast autolysis as the lees 'feed' the wine.