REGARD DU LOIRE PINEAU D'AUNIS 2015
Pinot D'Aunis NV is a natural wine produced by Jean Pierre Robinot. Homage to the Loire and indigenous Pinot D'Aunis grape, it is a red wine of great thickness and finesse with a nose in which hints of undergrowth and aromatic herbs prevail but which turns and a continuous evolution of perfumes.
|Type of article||Wines Bottles|
|Region or area||Francia - Loira|
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Ragard du Loire Pinot d'Aunis NV Robinot
"Regard du Loire" Pinot d'Aunis NV is a natural wine from the producer Jean Pierre Robinot. Born to pay homage to his homeland, the Loire, where after embarking on his career as a trader in a natural wine shop in Paris, he decided to return and start producing wine. Always passionate about natural wines, his production philosophy completely embraces the natural methodology and the re-evaluation of the local vines of the territory: this red wine is in fact produced from Pinot d'Aunis in purity, a rare grape variety found mainly in the Sartre area. The vines it comes from are 70 to 80 years old and grow on clay and limestone rich soils. Jean-Pierre hardly ever intervenes neither in the vineyard nor in the cellar because for him "it is the wine that decides, not me". In particular, maceration has very long times, takes place in the cellar with a temperature between 10 ° and 12 °. The color is slightly veiled garnet red, the aromas slowly rise in the mouth bring back to the earth, with hints of undergrowth and wild spices. Then the fresh red fruit, licorice and rhubarb. Characteristic of all Robinot wines, is that by allowing oxygenate the glass the bouquet changes continuously, the aromas harmonize and widen. "Regard du Loire" brings with it all the love that Robinot has for his land and his wines. Perfect to drink immediately, it can be stored in the cellar for 7 years. Refined and drinkable wine of medium structure, it goes well with meat-based first courses, roasts or stewed meat, medium-aged cheeses.
DENOMINATION: Vin de France
REGION: Loire Valley (France)
GRAPES: 100% Pinot D'Aunis
VINIFICATION: Spontaneous fermentation with indigenous yeasts with slow maceration on the skins. No filtration and no addition of sulphites. Aging 24 months in old wooden barrels.