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Beaune 1er Cru Pertuisots 2016 - Domaine Pernot Belicard

Data sheet

Winery: Domaine Pernot Belicard
Denomination: AOC Beaune 1er Cru
Nation: France
Variety: 100% Chardonnay
Production area: Beaune
Region: Burgundy
Year: 2016
Gradation: 13,5%
Bottle: 75 cl
In Vineyard: Limited use of any substance - Natural Wine
Yeast: Indigenous
Aging: Barrique
Match with: First dishes
Serving Temperature: Temperatura 12-14°C.
Typology: Bianco
Ideal consumption: From 2019 To 2027
Our judgment: 92/100

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Produced from Chardonnay grapes grown under the lutte raisonnèe regime, in the 0.46Ha vineyard owned by Premier Cru Pertuisots, in Beaune. In the cellar the wines of the Domaine Pernot Belicard are vinified in the traditional way, by carrying out alcoholic and malolactic fermentation in a Burgundian piece, where they stay for a year. Before bottling the wines rest in steel tanks for a further six months.

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wine description

Produced from Chardonnay grapes grown under the lutte raisonnèe regime from vines of 16 years of average, in the 0.46Ha vineyard owned classified as Premier Cru Pertuisots, in Beaune. In the cellar the wines of Domaine Pernot Belicard are vinified in the traditional way, through the performance of alcoholic and malolactic fermentation in a Burgundian piece (20% new), where they stay for a year. Before bottling the wines rest in steel tanks for a further six months. Expected very light filtration before bottling.

aging capacity

Wine with good aging potential.

small tips

Taste it at a temperature of 12-14 ° C combined with risotto with scampi or other fish risotto.

Product Name:Beaune 1er Cru Pertuisots 2016 - Domaine Pernot Belicard
Product Reference: 1570
By Domaine Pernot Belicard
Price: 33,50 €
Product Width: 0.00 cm
Product Height: 0.00 cm
Product Depth: 0.00 cm
Product Weight: 1.50 kg
Description: Produced from Chardonnay grapes grown under the lutte raisonnèe regime, in the 0.46Ha vineyard owned by Premier Cru Pertuisots, in Beaune. In the cellar the wines of the Domaine Pernot Belicard are vinified in the traditional way, by carrying out alcoholic and malolactic fermentation in a Burgundian piece, where they stay for a year. Before bottling the wines rest in steel tanks for a further six months.