PGI BERLIGOU ROUGE DOMAINE VIAUD

10,50  incl. VAT

Jean-Luc Viaud represents the 4th generation of winegrowers in his family. He has inherited from his predecessors a passion for his profession that he shares with his wife, Bernadette, an oenologist. They are committed to developing biodiversity on the farm, with an abundance of flora and fauna. The estate is the birthplace of the Melon rouge grape variety. It is also contributing to the renaissance of the Berligou grape variety. You can discover a wide range of products. It includes: vintage Goulaine MSM/Lie, AOC Muscadet Sèvre et Maine Sur Lie and Gros Plant du Pays Nantais sur lie, IGP du Val de Loire: white, red and rosé, mellow, Traditional Method, sparkling rosé, sparkling and still grape juice, local products. Depending on demand, Jean-Luc and Bernadette also offer guided tours of the vineyards and winery.

18 in stock

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Description

The Pinot noir berligou grape variety, a Nantes selection of the Burgundy Pinot noir variety, was planted at the Jean Luc Viaud estate in May 2016 The first bottles go on sale in October 2019.
Area: 70 ares
Grape variety : Berligou
Age: 3 to 4 years
Soil: Top of the
mound Shallow sandy soil on mica schists
Regular maturity checks make it possible to decide on an optimal harvest date. Mechanical harvesting allows the grapes to be harvested in the shortest possible time at their ideal maturity.
The vinification takes place without sulfiting. A reasoned skin maceration of 8 to 10 days allows the tannins and the colour of the skin to be extracted.
Ageing in barrels for a few months stabilises the colour and refines the tannins
The Berligou cuvée asserts its character with its relatively dark red colour, its fruity and spicy aromas and its sustained tannic structure.
This grape variety requires a lot of attention from the vine. It tends to produce a lot of branches and bunches. We tame it by doubling or removing the excess
branches Light red wine from an old grape variety; rustic Pinot Noir type to discover for its pretty tones on the palate with a touch of acidity on the finish.
Food & wine pairing: assorted charcuterie / dry sausage / cold or hot black pudding in a salad / shoulder of lamb with rosemary / saints. Try it with fine cuts of beef, soft or blue-veined cheeses, or recipes such as beef tongues in Madeira or hot sauce.