Caveau BugisteManicle Cuvée de la Truffière
Red wine
This wine generally goes well with pork, poultry or beef.
The Manicle Cuvée de la Truffière of the Caveau Bugiste is in the top 5 of wines of Bugey.
Food and wine pairings with Manicle Cuvée de la Truffière
Pairings that work perfectly with Manicle Cuvée de la Truffière
Original food and wine pairings with Manicle Cuvée de la Truffière
The Manicle Cuvée de la Truffière of Caveau Bugiste matches generally quite well with dishes of beef, game (deer, venison) or mature and hard cheese such as recipes of cornish pasties, rabbit with kriek and cherries or aveyron truffle.
Details and technical informations about Caveau Bugiste's Manicle Cuvée de la Truffière.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Manicle Cuvée de la Truffière from Caveau Bugiste are 2018, 0, 2015
Informations about the Caveau Bugiste
The Caveau Bugiste is one of of the world's greatest estates. It offers 35 wines for sale in the of Bugey to come and discover on site or to buy online.
The wine region of Bugey
AOC of Ain between Jura and Savoie, 60% sparkling. Cerdon as star: ancestral-method sparkling rosé Gamay + Poulsard, with signature notes of strawberry, raspberry, grenadine, flowers and an English-candy touch, fine bubbles and lightly alcoholic palate — the festive springtime apéritif. Whites lively Chardonnay, taut Jacquère (white flowers, lemon), floral Roussette. Gamay, Pinot Noir reds, peppery Mondeuse.
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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
