DOMAINE SAINT-MARC
SANTENAY “Fou-Genet" rouge 2018
HKD $298.00
Add To Cart
In stock
100% Brand New
Order Above $300 Get Free Shipping
Cautions
根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
Overview
Area: 0.95 ha
Grape variety: 100% Pinot Noir
Age of the vines: 40 years
Assembly of the places called "Foulot", and "Clos Genet". Two different climates with either a stony and marly hillside sunny and facing south-east (Foulot), or an enclosure at the bottom of the hills with a stony but fairly deep clay-limestone soil (Clos Genet).
Cultivation method: Reasoned control, Controlled grassing is carried out in these plots in order to limit erosion and increase the stability and structure of the soil. Grassing also facilitates the biological activity of the soil.
Harvest: Manual in perforated boxes of 20 kg.
Yield: 40hl/ha
Vinification: Sorting of the harvest then complete destemming of the bunches cold pre-fermentation maceration for 5 days at 12°C, fermentation for 14 days with pumping-over and some punching down to improve the extraction then post-fermentation at 25-30°C C for 3 days.
Aging: Put in barrels for 60% with 30% new barrels and 30% barrels of one or two wines and 40% in stainless steel vats for 12 months. Assembly after 12 months of the tank and the barrels for bottling.
Food and Wine Pairing: Poultry and grilled meats.
Grape variety: 100% Pinot Noir
Age of the vines: 40 years
Assembly of the places called "Foulot", and "Clos Genet". Two different climates with either a stony and marly hillside sunny and facing south-east (Foulot), or an enclosure at the bottom of the hills with a stony but fairly deep clay-limestone soil (Clos Genet).
Cultivation method: Reasoned control, Controlled grassing is carried out in these plots in order to limit erosion and increase the stability and structure of the soil. Grassing also facilitates the biological activity of the soil.
Harvest: Manual in perforated boxes of 20 kg.
Yield: 40hl/ha
Vinification: Sorting of the harvest then complete destemming of the bunches cold pre-fermentation maceration for 5 days at 12°C, fermentation for 14 days with pumping-over and some punching down to improve the extraction then post-fermentation at 25-30°C C for 3 days.
Aging: Put in barrels for 60% with 30% new barrels and 30% barrels of one or two wines and 40% in stainless steel vats for 12 months. Assembly after 12 months of the tank and the barrels for bottling.
Food and Wine Pairing: Poultry and grilled meats.
Specifications
The trademarks, logos, words and pictures on this page belong to the brand owner.
Cautions: Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.