Samurai Chenin Blanc 2023

描述

Organic still white wine from the Jura region of France, produced by Oenosaphiens. 2023 vintage, 0.75L bottle, 12% ABV, 100% Chenin Blanc. A wine born from a passion for wine and the search for a balance between tradition and innovation. Slow fermentation at low temperatures imparts a remarkable aromatic complexity: floral and white fruit notes blend with the distinct minerality provided by the terroir. Structure and persistence, provided by contact with the fine lees and batonnage, envelop the palate, creating a wine of great tension, balance, and elegance.

詳細資訊

味道

Fresh and savoury wine. Slow fermentation at low temperature gives high aromatic complexity: floral and white fruit notes combine with the marked minerality given by the terroir. Structure and persistence, given by contact with the fine lees and batonnage, envelop the sip, creating a wine of great tension, balance and elegance.

服務於：

06 - 08 °C.

長壽：

03 - 05 years

製造商

製造商

Oenosaphiens

來自這個酒莊

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. 閱讀更多

Jura

技術規格表

名称	Oenosaphiens Samurai Chenin Blanc 2023
类型	White organic still
葡萄酒名称	Vin de France IGT
年份	2023
容量	0,75 l
酒精度	12.0% 按體積
葡萄品种	100% Chenin Blanc
国家	France
产地	Jura
供应商	Oenosaphiens
土壤成分	Jurassic geological formation, of Batonoian age, typical of central Loire. Soil composition : Clayey-sandy silt rich in calcareous and siliceous rocks.
收获	End of September.
酿酒工艺	Direct pressing and cold decanting. Start of fermentation in steel vats with indigenous yeasts, completed in 500 and 300 L barrels of second to third passage.
陈酿	Malolactic fermentation in barrels, batonnage and ageing on fine lees for 6 months.