Chartron & Trebuchet Pouilly-Fuisse 2015
| Country: | France |
| Region: | Burgundy |
| Grape Type: | Chardonnay |
| Winery: | Chartron et Trebuchet |
Pale gold color with green highlights. The wine offers an amazing purity of fruit with enticing aromas of citrus (lemon and grapefruit) supported by a mineral character, toasty notes and roasted peanuts. The wine is rich, generous and elegant in the mouth with complex flavors and a mineral finish.
This Pouilly Fuissé is delicious as an aperitif or with mild tasting cheese (camembert, brie, blue, goat, gruyere...).
Chartron & Trebuchet Montagny Blanc is made from 100% Chardonnay
Very attractive wine, with a nice gold, with green tints. Delicate bouquet with a hint of hazelnuts and ferns. Slightly mineral, and full of fruit with a beautiful lingering flavor.
Wine of character and finesse. Ideal with shellfish, oysters, grilled or fried fish and fish prepared with sauce.
Chartron & Trebuchet Bourgogne Blanc is made from 100% Chardonnay aged 8 months. 50% of the cuvée is aged in oak barrels. The other 50% is aged in stainless steel tanks.
Light golden color, limpid, with greenish highlights. Richly aromatic exuding aromas of dried fruits and white flowers. The stainless steel tanks bring fruitiness and freshness whereas the oak barrels bring structure and roundness.
Bourgogne Chardonnay is perfect with appetizers, white meats, sea food, grilled fish and goat cheese. It is best served chilled (10/12°C).
Pale gold color with green highlights. The wine offers an amazing purity of fruit with enticing aromas of citrus (lemon and grapefruit) supported by a mineral character, toasty notes and roasted peanuts. The wine is rich, generous and elegant in the mouth with complex flavors and a mineral finish.
This Pouilly Fuissé is delicious as an aperitif or with mild tasting cheese (camembert, brie, blue, goat, gruyere...).
The Chartron et Trebuchet Estate
Owners of Premiers and Grands Crus in Puligny-Montrachet since 1859 with the Domaine Jean Chartron, Jean-René Chartron founded the Maison Chartron et Trébuchet in 1984 with Louis Trébuchet, manager of a wine trading company.
Vincent Sauvestre acquired the company in 2004. His objective is to continue to promote the great white wines of Burgundy, whilst respecting and perpetuating the quality work achieved by Jean Chartron and Louis Trébuchet.
The Maison Chartron et Trébuchet specialises in producing great white Burgundy wines. The know-how of the winemakers begins with a radical selection of the very best plots: the highest-quality terroirs of the Côte are chosen and the grapes are carefully monitored throughout the ripening period. Grapes are hand-picked when the balance between acidity and sweetness is at its prime: the fruit must not be too ripe so that the full potential of the terroir is maintained, including its acidity, to ensure that the wines age properly. All of the winemaking is done in casks: the alcoholic fermentation is followed by malolactic fermentation. A proportion of 20 to 40% of new barrels is used, depending on the appellations and the vintage. Wines are left to age for 12 to 18 months depending on the appellations.
The Chartron et Trebuchet Vineyards
Chartron et Trébuchet's vineyards are all planted on Limestone and Clay based soils. In average, the age of the vines is 30 years old.
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Lyrarakis Za Za Zu Sparkling is made from Vilana, Vidiano and Muscat of Spina
A gentle sweet kiss of peach and juicy stone fruit that excites the senses and tickles the tongue with bubbly delight followed by aromas of a spring breeze bringing scents of apple and cherry blossom with hints of baby’s breath, lily and a garden of white flowers. There is a delicate sweetness to this wine that lends itself to enjoying with friends or peaceful contemplation.
Region: Alagni area, central Crete
Soil: Clay loam
pruning technique: Cordon trained, spur pruned
Altitude: 520m above sea level
Irrigation: Not irrigated
Yield: 8.5 tn/ha
Winemaking: Hand harvested in the last week of August. Grapes are vinificated separately.
Blending was performed using internal tasting results, choosing the ones with the best characteristics of texture and freshness. Secondary fermentation adds subtle creamy complexity and gives the wine its attractive fine gas bead and mousse.
Alcohol: 10% ABV
Acidity: 5.7 g/L
pH: 3.15
RS: 4.29 g/100ML
Food pairing: Fruit paste desserts, vegetable risotto and a large variety of antipasti.
