Winery I DiscoliLe Bursne Vino Rosso
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Le Bursne Vino Rosso from the Winery I Discoli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Bursne Vino Rosso of Winery I Discoli in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Le Bursne Vino Rosso
Pairings that work perfectly with Le Bursne Vino Rosso
Original food and wine pairings with Le Bursne Vino Rosso
The Le Bursne Vino Rosso of Winery I Discoli matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of mexican beef tacos, slow-cooked veal roast or duck stew with cahors wine.
Details and technical informations about Winery I Discoli's Le Bursne Vino Rosso.
Discover the grape variety: Ora
Simple, fresh dry whites with a pale golden robe, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet, rustic profile. Preserved in a few ampelographic collections for its heritage value, this ancient variety has virtually disappeared from commercial cultivation and is studied for its genetic and historical interest.
Informations about the Winery I Discoli
The Winery I Discoli is one of of the world's greatest estates. It offers 4 wines for sale in the of Bourgogne Montrecul to come and discover on site or to buy online.
The wine region of Bourgogne Montrecul
Geographic denomination of Bourgogne AOC at the far north of the Côte de Nuits (commune of Dijon, 16. 11 ha across four lieux-dits La Cras, Montrecul, Les Marcs-d'Or and Rente Giron, decree 1937, steep exposed slopes): signature Pinot Noir in red — elegant profile with tart red fruits and northern Dijon freshness. Mineral Chardonnay in white, Pinot Gris permitted in original rosé. Rare regional denomination authorized on the label in measured characters.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
