Voor "Coudert Domaine de la Chapelle des Bois Fleurie" zijn nog geen verkooppunten bekend.
Beschrijving van Domaine de la Chapelle des Bois Fleurie 2006
Onze nieuwe import uit Beaujolais, van een boerse boer uit Fleurie deze keer¡Een heuse fruitbom, met enig houvast. Heeft nog even tijd nodig om echt los te komen.. Chantal (born in 1967) started in 1991 taking over from her father Michel after having passed a BTS (¡Ö HND) in vines and wine at the Beaune school of wine, Eric (born in 1964) used to be a carpenter but returned to the estate on the retirement of his father-in-law, after having done adult training at the Macon-Davay¨¦ wine school in 1997. Both our families come from a vinegrowing and winemaking background and our estate has belonged to the Appert family for over a century. We do all the work ourselves, following the wine through from pruning the vines to the glass. Work we carry out through the year includes all the work on the land as well, of course, as crafting the wine itself. The passion we have for our chosen profession finds its roots in this: to see our product evolve stage by stage. Over the years we have grown to know the faces of our plots and their needs as you would a loved one. Never forgetting that mother nature always has the last word. Vinification is a magical moment when we get a first real hint of what the vintage will be like. Despite years of experience each year is a voyage of discovery. Our profession is really exciting at this time of year and we wouldn¡¯t miss it for the world. Vatting lasts around 10 days. We pump the run-off juice from the bottom of the vat over the cap twice a day. During this time we taste the fruit of our labour every day to see how the wine is evolving and to decide when to de-vat. This also allows us to nip any possible problems in the bud.After around 10 days we press. We open the vat and the grapes are sent to the press along a conveyor. One of us goes into the vat (see photos), you have to be careful with the CO2 given off by fermentation. But it¡¯s really quite pleasant to be in the aromas and warmth given off by the fermented grapes.Once the press is full we start to squeeze the grapes. Here in the Beaujolais region we call the resulting, slightly alcoholic, quite sweet juice that is bursting with aromas "paradis". Bron: Website Coudert-Appert
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