



Domaine d'Altugnac Pinot Noir Turitelles is a medium-bodied red wine from the Languedoc region of France. It features notes of juicy cherry, mocha, and nutmeg, offering a complex flavor profile. This wine is ideal for pairing with roast lamb, game, or stuffed peppers for a delightful meal.
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This Pinot Noir is medium-bodied with notes of juicy cherry, mocha, and a hint of nutmeg. Pair with roast lamb, game, or stuffed peppers.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.
Features: A medium-bodied Pinot Noir from the Languedoc-Roussillon region of France.
Country of origin: France
Nutritional data: Typical Values (100 ml) : E 328 kJ / 79 kcal
Package type: Bottle
Recycling information: Bottle - Glass - Widely Recycled
Other Information: Importer: Bancroft Wines Ltd, London, SE1 0HS, UK.
Allergen Information: Contains Sulphur Dioxide/Sulphites. Contains Sulphites.
Brand: Domaine d'Altugnac
Brand details: Childhood friends Christian Collovray and Jean-Luc Terrier each grew up in a family of winemakers and have been running Domaine d'Altugnac in Languedoc since 1997. The estate spans 100 hectares and benefits from an elevation of up to 500 meters, thereby moderating the Mediterranean climate. The shallow, limestone-based soils are ideal for Pinot Noir and Chardonnay. Vines have an average age of 30 years with some nearly 50 years old. The estate was awarded their High Environmental Certification in 2017.
Manufacturer: Famille Collovray & Terrier, 71960 Davayé, France.
Return to Address: Bancroft Wines Ltd, London, SE1 0HS, UK.
Agent: Bancroft Wines
Grape variety: Pinot Noir
Current vintage: 2024
Regional information: The Languedoc-Roussillon region is in south-eastern France. The climate is Mediterranean with mild winters and warm, dry summers moderated by the region's proximity to the Mediterranean Sea.
Alcohol by volume: 13
Producer: Domaine d'Altugnac
Winemaker: Jean-Luc Terrier & Christian Collovray
Vinification details: The grapes were cold macerated and underwent fermentation at no more than 25C in stainless steel. Malolactic fermentation occurred in concrete tanks for several months before bottling took place within a year of harvest. No SO2 was used during fermentation.