Winery Christophe BouillotBourgogne Hautes-Côtes-de-Beaune Pinot Noir
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This wine generally goes well with
The Bourgogne Hautes-Côtes-de-Beaune Pinot Noir of the Winery Christophe Bouillot is in the top 0 of wines of Bourgogne Hautes-Côtes de Beaune.
Details and technical informations about Winery Christophe Bouillot's Bourgogne Hautes-Côtes-de-Beaune Pinot Noir.
Discover the grape variety: Epinou
A very old wine grape variety from the Auvergne vineyards. Today, it is practically no longer multiplied.
Informations about the Winery Christophe Bouillot
The Winery Christophe Bouillot is one of of the world's greatest estates. It offers 6 wines for sale in the of Bourgogne Hautes-Côtes de Beaune to come and discover on site or to buy online.
The wine region of Bourgogne Hautes-Côtes de Beaune
The wine region of Bourgogne Hautes-Côtes de Beaune is located in the region of Côte de Beaune of Burgundy of France. Wineries and vineyards like the Maison Capitain-Gagnerot or the Domaine Henri Naudin-Ferrand produce mainly wines red and white. The most planted grape varieties in the region of Bourgogne Hautes-Côtes de Beaune are Pinot noir, Chardonnay and Gamay noir, they are then used in wines in blends or as a single variety. On the nose of Bourgogne Hautes-Côtes de Beaune often reveals types of flavors of earth, dried fruit or black cherries and sometimes also flavors of oaky, yellow apple or elderflower.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
