Winery Les CortisGastine
Red wine
This wine is a blend of 2 varietals which are the Chardonnay and the Gamay noir.
This wine generally goes well with pork, vegetarian or poultry.
The Gastine of the Winery Les Cortis is in the top 80 of wines of Bugey.
Food and wine pairings with Gastine
Pairings that work perfectly with Gastine
Original food and wine pairings with Gastine
The Gastine of Winery Les Cortis matches generally quite well with dishes of beef, pork or rich fish (salmon, tuna etc) such as recipes of beef pot-au-feu, macaroonade from sète or quick salmon skewers.
Details and technical informations about Winery Les Cortis's Gastine.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Gastine from Winery Les Cortis are 0
Informations about the Winery Les Cortis
The Winery Les Cortis is one of of the world's greatest estates. It offers 12 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
