Paul et Marie Jacqueson
P&M Jacqueson Rully Rouge 2021
定價
HKD375.00
快速出貨
立即下單，3天內送達
| 品名 | Rully AOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.0% 按體積 |
| 产区 | Burgundy (France) |
| 葡萄品种 | 100% Pinot Nero |
| 陈酿 | 100% in barrels, 15% of which are new, for 12 months. One racking in July, followed by fining with egg white, barrel by barrel. Bottled without filtration. |
詳細資訊
服務於：
16 - 18 °C.
長壽：
05 - 10 years
醒酒時間：
1 hour
搭配
Meat
Game
Cheese
Pork
製造商
Paul et Marie Jacqueson
來自這個酒莊
- 創業年份: 1946
- 生產的瓶子: 100.000
- 公頃: 12
Paul and his daughter Marie manage 12 hectares (5 pinot nero, 6 chardonnay and 1 ad aligoté) in Rully, in the Côte Chalonnaise, for a production of about 100,000 bottles per year.
The Domaine Paul et Marie Jacqueson was born in 1946 by the grandfather of Marie, who as a farm worker has gradually acquired vineyards. In the cellar they have about 20% of new wood and bottling usually takes place at the beginning of September.
The company became known in the late '70s with its red wines, in particular with the 1er cru Les Clous. Subsequently, the father had the opportunity to buy some chardonnay vineyards, but they are very fond of their "rossista" origins. 閱讀更多
The Domaine Paul et Marie Jacqueson was born in 1946 by the grandfather of Marie, who as a farm worker has gradually acquired vineyards. In the cellar they have about 20% of new wood and bottling usually takes place at the beginning of September.
The company became known in the late '70s with its red wines, in particular with the 1er cru Les Clous. Subsequently, the father had the opportunity to buy some chardonnay vineyards, but they are very fond of their "rossista" origins. 閱讀更多
| 名称 | P&M Jacqueson Rully Rouge 2021 |
|---|---|
| 类型 | Red green still |
| 葡萄酒名称 | Rully AOC |
| 年份 | 2021 |
| 容量 | 0,75 l |
| 酒精度 | 13.0% 按體積 |
| 葡萄品种 | 100% Pinot Nero |
| 国家 | France |
| 产地 | Burgundy |
| 供应商 | Paul et Marie Jacqueson |
| 气候 | Exposure: East. |
| 土壤成分 | Gravelly brown calcareous soil and silty-clay colluvium. |
| 收获 | The grapes are harvested exclusively by hand. |
| 酿酒工艺 | Cold maceration (between 5 and 10°C) for 3 to 6 days, followed by alcoholic fermentation and vatting for 2 to 3 weeks. The frequency of pumping over or punching down depends on the year and is decided after tasting. |
| 陈酿 | 100% in barrels, 15% of which are new, for 12 months. One racking in July, followed by fining with egg white, barrel by barrel. Bottled without filtration. |