Chateau de la Vieille Tour Bordeaux Supérieur AOP
ประเทศ (Country)
France
ขนาดบรรจุ (bottle size)
750 ml
ประเภทไวน์ (Wine Type)
Red Wine
แคว้น (Wine Region)
Bordeaux
พันธุ์องุ่น (Grape Variety)
Blended
ปี (vintage)
2019
แอลกอฮอล์ (Alcohol)
14.5%
characteristics
บอดี้ (Body)
Medium
Medium
Medium
แอซิดิตี้ (Acidity)
Medium
Medium
Medium
แทนนิน (Tannin)
Medium
Medium
Medium
2019
รายละเอียดสินค้า
The colour is red ruby, limpid and brilliant. The nose aromas are expressive, full of ripe red fruits such as redcurrant and strawberry with also notes of spicy and toast. The attack is clean with spicy notes, black pepper, and vanilla notes; the mouth is fleshy; the tannins are round and soft. The finish is well balanced, rich and long.
CERTIFICATION:
Since 2006: Certified ORGANIC
Since 2021: Certified BIODYNAMIC
Agriculture France
Certified Organic by QUALISUD FR-BIO-16
Profile
พันธุ์องุ่นผสม (Grape Blended)
Merlot 42% Cabernet Sauvignon 33% Malbec 16% Cabernet Franc 8%
รสสัมผัส (Palate)
The attack is clean with spicy notes, black pepper, and vanilla notes; the mouth is fleshy; the tannins are round and soft. The finish is well balanced, rich and long.
สี (Colour)
The colour is red ruby, limpid and brilliant.
กลิ่น (Aroma)
The nose aromas are expressive, full of ripe red fruits such as redcurrant and strawberry with also notes of spicy and toast.
รสสัมผัส (Palate)
The attack is clean with spicy notes, black pepper, and vanilla notes; the mouth is fleshy; the tannins are round and soft. The finish is well balanced, rich and long.
จับคู่อาหาร (Wine Pairing)
:Beef
:Lamb
:Hard Cheese
เนื้อหาสินค้า
GEOGRAPHICAL SITUATION:
Located in the southernmost Bordeaux region, the Estate stretches on the slopes of the village of Saint-Michel-de-Lapujade (33190), renowned for its magnificent terroir, and produces beautiful wines from Bordeaux and Southwest of France.
WINEMAKING:
Long maceration, 15/20 days, depending on the grapes, at controlled temperatures: 22/28°C (74/82°F). Malolactic fermentation after the run-off, at 20°C (68°F). Aged 12 to 24 months before bottling, we rack every 3 months the first year and 3 times the second year. Finally, we fine and filter just before bottling.
Use of plant proteins during the vinification.
