Chateau Piney 2012
- Producer
- Country France
- Region Bordeaux
- Appellation Saint-Emilion
- UPC 0 15643 41406 0
Tasting notes
Preservation: Can be kept up to 10 years.
Food and wine pairing: It is a wine that will accompany with delight a generous roast beef caught in the oven.
Character of the wine: a deep ruby color, notes of red and black fruits and gingerbread. A mouth full of fruit and crisp, elegant tannins for a charming finish.
Food and wine pairing: It is a wine that will accompany with delight a generous roast beef caught in the oven.
Character of the wine: a deep ruby color, notes of red and black fruits and gingerbread. A mouth full of fruit and crisp, elegant tannins for a charming finish.
Culture
Terroirs: 10 hectares, ancient sands and sandy-clay soils
Grapes: 59% Merlot, 29% Cabernet Franc, 7% Cabernet Sauvignon and 5% Malbec
Viticulture: 2010-2016: sustainable agriculture / 2017: conversion organic farming
Grapes: 59% Merlot, 29% Cabernet Franc, 7% Cabernet Sauvignon and 5% Malbec
Viticulture: 2010-2016: sustainable agriculture / 2017: conversion organic farming
Wine
Winemaking and vinification: Chateau Piney's grapes benefit from gravity fermentation in thermo-regulated stainless steel vats, thus optimally preserving the quality of the grapes. In order to promote the aromatic expression, the grapes will then undergo a pre-fermentation maceration. During the fermentation phase, a gentle and progressive extraction of the color and the tannic structure is carried out by reassembly operations. The vatting lasts 20 to 30 days. The wine is then drained, then the "marc" (skins and pips) is separated from the drop juice.
The rearing phase can then begin. For Grands Crus, it is made in barrels between 12 and 18 months. The percentage of new barrels can vary according to the quality of the vintages and the power of the wines.
Food and wine pairing: This is a wine that will accompany with delight a generous roast beef caught in the oven.
Character of the wine: a deep ruby color, notes of red and black fruits and gingerbread. A mouth full of fruit and crisp, elegant tannins for a charming finish.
The rearing phase can then begin. For Grands Crus, it is made in barrels between 12 and 18 months. The percentage of new barrels can vary according to the quality of the vintages and the power of the wines.
Food and wine pairing: This is a wine that will accompany with delight a generous roast beef caught in the oven.
Character of the wine: a deep ruby color, notes of red and black fruits and gingerbread. A mouth full of fruit and crisp, elegant tannins for a charming finish.