Winery Nicolas PotelBeaujolais Primeur Vieilles Vignes
Red wine
This wine is a blend of 2 varietals which are the Pinot noir and the Gamay noir.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Beaujolais Primeur Vieilles Vignes from the Winery Nicolas Potel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beaujolais Primeur Vieilles Vignes of Winery Nicolas Potel in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Beaujolais Primeur Vieilles Vignes
Pairings that work perfectly with Beaujolais Primeur Vieilles Vignes
Original food and wine pairings with Beaujolais Primeur Vieilles Vignes
The Beaujolais Primeur Vieilles Vignes of Winery Nicolas Potel matches generally quite well with dishes of pasta, veal or pork such as recipes of very simple spaghetti carbonara, country-style veal roulades with risotto or the real vegetables stuffed in the provençal way.
Details and technical informations about Winery Nicolas Potel's Beaujolais Primeur Vieilles Vignes.
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 Beaujolais Primeur Vieilles Vignes from Winery Nicolas Potel are 2014
Informations about the Winery Nicolas Potel
The Winery Nicolas Potel is one of wineries to follow in Beaujolais.. It offers 195 wines for sale in the of Beaujolais to come and discover on site or to buy online.
The wine region of Beaujolais
Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
