Cabernet 2019

COLOUR: Intense straw-coloured yellow.
BOUQUET: Reminiscent of vanilla and bread crust.
FLAVOUR: Dry, fruity, with an after taste of tasted almonds.
GRAPE: This Pinot Grigio derives from the union of different clone varieties of the same cèpage. The clones, which were used, are the following: 49-207, h1, r6, 53, 52, 49. The union of the different clones enables to obtain a well-balanced and complex wine.
VINEYARD AREA: Ha 3.3.
VINE TRAINING: Double guyot.
QUANTITY PRO HECTARE: 7000 kg.
ARRANGEMENT OF THE VINES: 2,70 X 0.90 metres.
PLANTING YEAR: 1,5 ha in 1993 + 1.8 ha in 1994.
SOIL CHARACTERISTICS: The rows are on plain and are oriented in direction North-South, and exposure East-West. The clayey and silt soil overlay a gravel bed located one meter below the surface.
VINTAGE TIME: Last week in August.
HARVEST: The grapes are picked by hand, laid in small-perforated boxes and brought to the adjacent cellar.
WINE-MAKING: Good clarification of the must, normal white wine-making and fermentation at a controlled temperature of 18° C.
TOTAL ACID: 4,91 g/l
REDUCING SUGARS: 1,0 g/l
TOTAL EXTRACT: 21,30 g/l
TOTAL SULPHUR DIOXIDE: 81 mg/l
FREE SULPHUR DIOXIDE: 28 mg/l
ALCOHOL: 13,12 % Vol
Totale: € 11,00
COLOUR: Intense straw-coloured yellow.
BOUQUET: Reminiscent of vanilla and bread crust.
FLAVOUR: Dry, fruity, with an after taste of tasted almonds.
GRAPE: This Pinot Grigio derives from the union of different clone varieties of the same cèpage. The clones, which were used, are the following: 49-207, h1, r6, 53, 52, 49. The union of the different clones enables to obtain a well-balanced and complex wine.
VINEYARD AREA: Ha 3.3.
VINE TRAINING: Double guyot.
QUANTITY PRO HECTARE: 7000 kg.
ARRANGEMENT OF THE VINES: 2,70 X 0.90 metres.
PLANTING YEAR: 1,5 ha in 1993 + 1.8 ha in 1994.
SOIL CHARACTERISTICS: The rows are on plain and are oriented in direction North-South, and exposure East-West. The clayey and silt soil overlay a gravel bed located one meter below the surface.
VINTAGE TIME: Last week in August.
HARVEST: The grapes are picked by hand, laid in small-perforated boxes and brought to the adjacent cellar.
WINE-MAKING: Good clarification of the must, normal white wine-making and fermentation at a controlled temperature of 18° C.
TOTAL ACID: 4,91 g/l
REDUCING SUGARS: 1,0 g/l
TOTAL EXTRACT: 21,30 g/l
TOTAL SULPHUR DIOXIDE: 81 mg/l
FREE SULPHUR DIOXIDE: 28 mg/l
ALCOHOL: 13,12 % Vol