" We don't sell the wine without touching the vine "
Florence Cholet Saint-Romain Rouge Sous la Velle 2019
Our Price: $60.00 $55.00
6 bottles with free shipping for: $330.00
12 bottles with free shipping for: $600.00
6 bottles with free shipping for: $330.00
12 bottles with free shipping for: $600.00
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| Country: | France |
| Region: | Burgundy |
| Winery: | Pernot Belicard |
| Grape Type: | Pinot Noir |
| Organic: | Yes |
| Vintage: | 2019 |
| Bottle Size: | 750 ml |
Product Description
"Sous la Velle" takes its name from its location 'under the village' of Saint Romain. The vineyards enjoy a steep and south facing exposure, planted on marl scree with the vines taking root in the limestone and offering a beautiful minerality to the wine. The nose expresses small red and black fruits, blackcurrant, cherry, raspberry and violet. The mouth provides a rich, supple and elegant wine with a good structure, pure fruit and vibrant acidity.
After destalking the grapes, the juice, skin and pulp are put into the vat for cold maceration. It lasts from 15 to 18 days. The alcoholic fermentation will follow, lasting from 5 to 6 days. These steps may be punctuated by push-downs. Aging in oak for 12 months.
Pork Filet Mignon, Pike Perch, Tomme de Morvan Cheese.
Winery: Pernot Belicard
This small six-hectare domaine located in the heart of Puligny-Montrachet is making rapid strides. Philippe Pernot (a scion of the Paul Pernot dynasty) launched the Pernot-Belicard label in 2009 after marrying Miss Belicard, daughter of Mr Belicard (who owned vineyards in Puligny-Montrachet). In the vineyards, Philippe cultivates the soils, de-buds aggressively and takes pains to retain his old vines in good health. The grapes are harvested by hand, with Philippe typically among the earlier pickers in the village. Since 2014, there's more sorting, the grapes passing over a shaker table before being whole cluster pressed. Initially, the wines were bottled to make room for the new vintage, but Philippe, evidently an inquiring mind, felt that something was missing: now, the wines stay in barrel until August, but spend an additional three to six months in temperature controlled stainless steel tanks with the fine lees. The result are wines that are more integrated and complete. These are already very good wines, and Philippe possesses some enviable parcels, but it is his desire to refine and improve that marks this out as an estate to watch.
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Soil is clay, silica and round pebbles.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed).
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Tey will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.
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Review:
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