{"id":442,"date":"2018-07-10T10:37:25","date_gmt":"2018-07-10T09:37:25","guid":{"rendered":"https:\/\/www.domaine-feuillarde.com\/?page_id=442"},"modified":"2026-01-08T11:50:16","modified_gmt":"2026-01-08T10:50:16","slug":"bourgogne-rouge","status":"publish","type":"page","link":"https:\/\/www.domaine-feuillarde.com\/en\/our-wines\/bourgogne-rouge\/","title":{"rendered":"Bourgogne rouge 2023"},"content":{"rendered":"

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Nez typ\u00e9 pinot, confiture et groseille, robe peu \u00e9volu\u00e9e et concentr\u00e9, bouche plaisante ronde et structur\u00e9e l\u00e9g\u00e8rement grill\u00e9.<\/p>\n

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\u00a0<\/div>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Vine location:<\/em><\/th>\nvillage of Priss\u00e9.<\/td>\n<\/tr>\n
Type of soil: <\/em><\/th>\nClay and limestone<\/td>\n<\/tr>\n
Exposure:<\/em><\/th>\nThe estate benefits from a privileged south to south-west exposure.<\/td>\n<\/tr>\n
Grape variety: <\/em><\/th>\n100% PINOT NOIR.<\/td>\n<\/tr>\n
Vine age:<\/em><\/th>\n50 years old on average.<\/td>\n<\/tr>\n
Training system:<\/em><\/th>\nSimple Guyot with 4 to 5 buds. Disbudding, green harvest, soil ploughing around the end of July , natural fertilizing . Our vine-growing approach obeys 2 principles :
\n– an environmentally-concerned agriculture.
\n– a rational pest control. <\/b>. <\/span><\/td>\n<\/tr>\n
Harvest: <\/em><\/th>\nHand-picking, careful selection in the vines first and second at the winery if necessary.<\/td>\n<\/tr>\n
Winemaking: <\/em><\/th>\nfully traditional winemaking. The grapes are destemmed before they are transferred to the vats by gravity. Punching of the cap and pumping-over are carried out daily.<\/td>\n<\/tr>\n
Characteristics: <\/em><\/th>\nrounded wine whose tannins express themselves fully on the palate, revealing finesse, softness and harmony. Red fruit undertones ( mostly raspberry).<\/td>\n<\/tr>\n
Cellar storing: <\/em><\/th>\n3 to 5 years.<\/td>\n<\/tr>\n
Food and wine match:<\/em><\/th>\nperfect to accompany a meal from beginning to end. Charcuterie ( = cooked pork meats), jambon et saucisson de pays (= regional pork ham and regional pork sausage), poultry : duck, guinea fowl, roasted meat and cheese matured in a cellar. Should be served between 14 and 16\u00b0 C.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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\"R\u00e9sultat\"Bourgogne<\/a><\/p>\n

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