£43.99
This organic red wine is made from Pinot Noir grapes cultivated in France, featuring toasted and peppery flavours with a 14% alcohol content. It is designed to complement meals like red meat or soft cheese, offering a refined drinking experience.
- Certified organic under EU standards with traceability from sustainable agriculture.
- Aged in French oak barrels for nine months to enhance structure and aroma.
- Serve at 14-16°C to fully appreciate its spicy and fruity profile.
- Features red fruit flavours such as raspberry and redcurrant with a long finish.
- Bottled in a 75cl size, ideal for standard servings or gifting.
- Contains sulphites as part of the winemaking process.
This wine is suitable for special occasions or as an accompaniment to fine dining.
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Description
xThis product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
Organic red wine with toasted and peppery notes. Spicy aromas on the palate with red fruit flavours.
Country of origin: France. Store in a cool, dry place. Serve at 14-16°C with red meat, poultry or soft fine cheese.
Contains sulphur dioxide/sulphites. Organic certified EU Organic - FR-BIO-01, Agriculture France.
Grape variety: Pinot Noir. Current vintage: 2020. Alcohol by volume: 14%. Units: 11.6.
Tasting notes: Ruby red colour with light copper highlights. Nose dominated by aromas of small berries very intense with some toasted notes. Tender, fruity and finely spicy on the palate. Fine and silky tannins, exceptional structure. Long and fruity finish.
Vinification: The fruits undergo a pre-fermentation cold maceration for 5 to 8 days. The maceration process lasts for around 3 weeks. The must is then lightly pressed. The free-run juice is cooled and transferred to French oak barrels for 9 months of malolactic fermentation and ageing.
