Wine Nuits-Saint-Georges Premier Cru "Clos-des-Forets-Saint-Georges" AOC 2001
- Grape varieties:
Vintages and volumes
Reviews of purchase Nuits-Saint-Georges Premier Cru "Clos-des-Forets-Saint-Georges" AOC 2001
The wine has an intense ruby color with purple reflections.
The wine has a velvety taste with a strong structure and rounded tannins. Surprisingly long aftertaste.
The wine has a deep, beautifully balanced bouquet with aromas of red and black berries, hints of spice, leather and elegant notes of vanilla.
Wine is recommended to submit to the dishes of meat and game with berry sauce.
Wine Nuits-Saint-Georges Premiers Crus "Clos de La Foret-Saint-Georges" - round, rich, aged in oak. Storage capacity of 10-15 years. The process of wine production is well laid out and is as follows: hand-picking and a double triage grape bunches of grapes and then completely placed in vats. Maceration is carried out for 15-20 days. Fermentation was carried out in stainless steel tanks. Wine is not filtered, pasting performed using egg whites. Exposure takes place in 40-50% oak barrels for 16-18 months.
Domaine de l'Arlo produces red and white wines of controlled denomination of origin category premier cru. Red wines are produced from Pinot Noir, White - Chardonnay. Winery received a new round of development, when it became the manager Jean-Pierre de Smet. As the experimenter by nature, he undertook a series of actions that have changed the way the economy. According to the authoritative directory of French wines Le Guide Hachette des Vins, the highlight of the economy is to create white wines Nuits-Saint-Georges with the addition of graded composition 4% Pinot Beraud, taken in the name of Burgundy Pinot Gris. At the moment, 14 hectares of land planted with Pinot Noir, which is made from red wine and only 5% of the total land set aside for growing Chardonnay and Pinot Gris, of which produce white vintage wines. The average age of the vines in the vineyards of Domaine de l'Arlo - 41 years old. Since 2002, there used biodynamic cultivation practices.