Michael Gahier
Michel Gahier Arbois Trousseau Les Grands Vergers 2022
定價
HKD479.00
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| Denomination | Arbois AOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% 按體積 |
| Area | Jura (France) |
| Grape varieties | 100% Bastardo |
| Aging | The wine is matured in old barrels for 10 months prior to bottling. |
詳細資訊
香水
顏色
味道
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
Michael Gahier
來自這個酒莊
- 公頃: 6
Michel Gahier lives in the centre of the village of Montigny-les-Arsures which lies near the central town of Arbois. The reason this is significant is that Montigny is regarded as the finest terroir for the Trousseau grape in the Jura.
Michel is a quiet but talented vigneron who tends his vines meticulously and watches carefully over his wines as they are maturing. He likes to make his wine using the traditional techniques of the Jura.
Michel tends 6 hectares of vines of which 3 hectares are given over to Trousseau and the remainder is split between Chardonnay and Savagnin. 閱讀更多
Michel is a quiet but talented vigneron who tends his vines meticulously and watches carefully over his wines as they are maturing. He likes to make his wine using the traditional techniques of the Jura.
Michel tends 6 hectares of vines of which 3 hectares are given over to Trousseau and the remainder is split between Chardonnay and Savagnin. 閱讀更多
| Name | Michel Gahier Arbois Trousseau Les Grands Vergers 2022 |
|---|---|
| Type | Red still |
| Denomination | Arbois AOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 12.5% 按體積 |
| Grape varieties | 100% Bastardo |
| Country | France |
| Region | Jura |
| Vendor | Michael Gahier |
| Story | The wine is named after the lieu dit (parcel of land) where the vines grow. |
| Origin | Montigny-les-Arsures (France) |
| Soil composition | The soil is a friable red marl which provides the minerality found in his wines. |
| Harvest | The vineyards around Montigny-les-Arsures are very high so the grapes ripen slowly. |
| Production technique | Michel Gahier uses biodynamic methods in managing his vineyards so no chemicals, poisons or artificial fertilizers are used. |
| Wine making | All of Michel’s wines are made naturally without the use of industrial yeasts, enzymes or other additives. He allows the grapes to ferment using the yeasts that are on the fruit and in the winery (which is under his house in ancient cellars). |
| Aging | The wine is matured in old barrels for 10 months prior to bottling. |
| Allergens | Contains sulphites |