Domaine Françoise André – Beaune – Montée Rouge – Red

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Domaine Françoise André – Beaune – Montée Rouge – Red

A light and refined Beaune with floral elements of peonies and roses - the palate is fruity and fresh.

Domaine Françoise André – Beaune – Montée Rouge – Red wine is produced from 100% Pinot noir grapes grown on just under half a hectare of land. The harvest is carried out manually with careful sorting of the bunches. Destemming is categorical to enhance finesse and the elegance of the tannins. A pre-fermentation maceration of around 7 days is carried out in temperature-controlled steel vats, which guarantees precision in the various stages of vinification. During fermentation, the must is tasted daily to adjust the process (remontage/pigeage). The goal is to achieve optimal extraction from the skins by limiting as much as possible the contribution of the coarser seeds. After fermentation, the wine is stored in 228 liter barrels for 12 months. The proportion of new casks is deliberately moderate (approximately 25 to 30% per year) to allow the terroir of the appellation to express itself rather than the oak. The barrels are developed in collaboration with the barrel manufacturer to best match the character of the wine.

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Domaine Françoise André - Beaune - Montée Rouge - Red wine is produced from 100% Pinot noir grapes grown on just under half a hectare of land. The harvest is carried out manually with careful sorti...

Domaine Françoise André – Beaune – Montée Rouge – Red wine is produced from 100% Pinot noir grapes grown on just under half a hectare of land. The harvest is carried out manually with careful sorting of the bunches. Destemming is categorical to enhance finesse and the elegance of the tannins. A pre-fermentation maceration of around 7 days is carried out in temperature-controlled steel vats, which guarantees precision in the various stages of vinification. During fermentation, the must is tasted daily to adjust the process (remontage/pigeage). The goal is to achieve optimal extraction from the skins by limiting as much as possible the contribution of the coarser seeds. After fermentation, the wine is stored in 228 liter barrels for 12 months. The proportion of new casks is deliberately moderate (approximately 25 to 30% per year) to allow the terroir of the appellation to express itself rather than the oak. The barrels are developed in collaboration with the barrel manufacturer to best match the character of the wine.

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