Cave de ChautagneVieilles Vignes Apremont
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or rich fish (salmon, tuna etc).
Taste structure of the Vieilles Vignes Apremont from the Cave de Chautagne
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vieilles Vignes Apremont of Cave de Chautagne in the region of Savoie is a with a nice freshness.
Food and wine pairings with Vieilles Vignes Apremont
Pairings that work perfectly with Vieilles Vignes Apremont
Original food and wine pairings with Vieilles Vignes Apremont
The Vieilles Vignes Apremont of Cave de Chautagne matches generally quite well with dishes of shellfish, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of cuttlefish armorican style (morgate), baked bar or chicken nuggets with cheese.
Details and technical informations about Cave de Chautagne's Vieilles Vignes Apremont.
Discover the grape variety: Jacquère
Lively and thirst-quenching whites with a pale colour, a lean palate and brisk acidity, on delicate aromas of white flowers (hawthorn), citrus, green apple, fresh almond and characteristic alpine mineral notes of flint. Light finish, best drunk young. The absolute star of Vin de Savoie AOC crus (Apremont, Abymes, Chignin, Cruet) on the limestone scree of Mont Granier. Native Savoyard variety, the most planted in the French alpine vineyards.
Last vintages of this wine
The best vintages of Vieilles Vignes Apremont from Cave de Chautagne are 0, 2015
Informations about the Cave de Chautagne
The Cave de Chautagne is one of of the world's great estates. It offers 99 wines for sale in the of Savoie to come and discover on site or to buy online.
The wine region of Savoie
French Alpine vineyard with unique native grapes. Signature Jacquère in whites (~50% of the vineyard): lively, light dry wines with white flowers, green apple, citrus, fresh almond and a mineral touch, perfect with fondue and raclette. Ampler Altesse (Roussette) (pear, honey, hazelnut). Fruity, peppery Mondeuse reds (cherry, violet, firm tannins), light Gamay and fine Pinot Noir.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
