Laurent Parize, Givry Vieilles Vignes (2016)

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Harvest 100% hand harvested ; grapes are first sorted in the vineyards and then again in the winery. The hand harvested grapes are de-steemed and hand-sorted. It is after a cold maceration (10-12°C), that the red grapes will ferment for a dozen or so days under continual surveillance : We carefully observe the temperatures, and the alcohol and density of the grape must. After, there is pumping over and punching the cap... The alcoholic fermentation completed, the juice called “goutte” is put into tank. The berries are then gently crushed and then the juice (the juice from the press) is added to the “goutte.” This mixture, after 48 hours of rest will be settled andthen put back into tank. For the malolactic fermentation to occur the tank temperature is constantly maintained at 16-18°C until springtime. Stainless steel aged for about 10-12 months Dégustation: Intense, bright ruby color. At first sniff, notes of fresh fruit and cherries, morello cherries. After letting the wine air for a bit we have aromas of dark, black fruits; blackberry mixed with red fruitand we find again this sour cherry.