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Manoir du Carra Fleurie Vers le Mont 2014

ID No: 443281
Country:France
Region:Beaujolais
Grape Type:Gamay
Winery:Manoir du Carra
Organic:Yes
Product Description

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Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. It also has a distinctive aroma of Peony and Lily flowers, typical of the "Sur le Mont" terroir. 
It is ample in the mouth and has a lot of ripe red and black fruit flavors. The structure is full and the tannins are round and elegant.
Even better after a few years of cellaring.

The vineyard measures 2 hectares and the average age of the vines is 50 years. 

Yield: 45hl/ha
Manual harvest
70% destemmed
Semi-carbonic maceration for 10-12 days
Aging in Foudre for 3-4 months
Slight filtration.

Excellent with red and game meats, and cheeses.

Winery: Manoir du Carra

The Domaine Manoir du Carra Estate
Domaine Manoir du Carra is located in the small town of Denice, 5 km from Villefranche-sur-Saone, 45 km south of Mâcon and 40 km north of Lyon. The property dates back to 1850, and has been bequeathed from father to son for five generations. It is now owned by Jean-Noel Sambardier and his wife. Like many Beaujolais producers, part of their wine is sold to negociant, to which they sell at least 25% of their production each year.

The Domaine Manoir du Carra Vineyard
30 hectares (74.10 acres) total, divided along the North-South axis between Beaujolais A.O.C (10 ha= 24.70 acres) and Beaujolais-Villages A.O.C. (20 ha=49.40 acres). The Sambardiers own 50 vineyard plots. The vines are 50-100 years old. Yields are 55 hl/ha.

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Rinaldi Moscato d Asti white Bug Juice 2018 (half bottle)

Rinaldi Moscato d'Asti Bug Juice is made from 100 percent Moscato. 

Straw-yellow color. The bouquet is delicate and intense with aromas of fruit (apple, peach) and spices (sage). The palate is sweet and smooth with lingering aromatic persistence. A refreshing and pleasant wine, perfect for brunch, picnics or poolside.

The training system used is Guyot with a density of 2500-3000 vines per hectare Manual harvest into crates. Soft pressing. Settling in steel vats to allow natural clearing of musts. Racking, increase in temperature. Temperature and pressure controlled fermentation until bottling.

Dessert, ideal with hazelnut cake. Original with "strong" cheese such as Robiola of Roccaverano and Gorgonzola.