詳細資訊

香水
服務於:
16 - 18 °C.
長壽:
10 - 15 years
醒酒時間:
1 hour

搭配
Meat
Cheese
Pork
製造商
Domaine de la Janasse
來自這個酒莊
- 創業年份: 1973
- 釀酒師: Isabelle Sabon and Christophe Sabon
- 公頃: 90
In 1967, Aimé Sabon came back from his military service. He took over his father’s vines, who used to take his grapes to the wine cooperative. In 1973, Aimé built his own cellar. Domaine de la Janasse was born and named after the family farm that was in Courthézon, in the locality of “La Janasse”. Aimé was ambitious. He knew he had fabulous soil and he wanted to expand the estate by acquiring new plots. From 15 hectares at the very beginning, La Janasse has now reached more than 90 hectares.
Due to its fragmented structure -more than sixty plots- the area of La Janasse covers a mosaic of terroirs. Thorough research on soil, exposure and microclimates helped to ideally organize the vineyard. White varieties and syrahs were preferably planted on sandy limestones, exposed eastward of the appellation in order to preserve freshness, acidity and fineness. Mourvedres were planted on clay-limestone soils covered with river rocks so as to reach perfect maturity. 閱讀更多
Due to its fragmented structure -more than sixty plots- the area of La Janasse covers a mosaic of terroirs. Thorough research on soil, exposure and microclimates helped to ideally organize the vineyard. White varieties and syrahs were preferably planted on sandy limestones, exposed eastward of the appellation in order to preserve freshness, acidity and fineness. Mourvedres were planted on clay-limestone soils covered with river rocks so as to reach perfect maturity. 閱讀更多


名称 | Domaine de La Janasse Cotes du Rhone Les Garrigues 2022 |
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类型 | Red still |
葡萄酒名称 | Côtes du Rhône AOC |
年份 | 2022 |
容量 | 0,75 l |
酒精度 | 15.5% 按體積 |
葡萄品种 | 100% Grenache |
国家 | France |
产地 | Rhone Valley |
供应商 | Domaine de la Janasse |
产地 | Courthezon (France) |
每公顷产量 | 28 hl |
生产工艺 | The vines are grown without pesticides or insecticides and manure is natural. The land is worked without herbicide to maintain ventilation and flexibility to the soil. |
酿酒工艺 | Stems removal 75%. Maceration during 21 days with manual pressing once a day. |
陈酿 | 100% in vat during 12 months. |