Winery Lyonel Leconte - Bourgogne Pinot Noir

Winery Lyonel LeconteBourgogne Pinot Noir

The Bourgogne Pinot Noir of Winery Lyonel Leconte is a wine from the region of Burgundy.
This wine generally goes well with
The Bourgogne Pinot Noir of the Winery Lyonel Leconte is in the top 0 of wines of Burgundy.

Details and technical informations about Winery Lyonel Leconte's Bourgogne Pinot Noir.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Greco

Structured, aromatic dry whites with a pale golden robe, an ample palate and preserved acidity, with signature aromas of yellow fruits (pear, peach, apricot), white flowers (acacia), almond, volcanic mineral notes and a typical bitter finish. Fine ageing potential. Absolute star of Greco di Tufo DOCG, one of Italy's great southern whites. Italian variety of Greek origin (hence its name), grown in Campania and southern Italy.

Informations about the Winery Lyonel Leconte

The winery offers 4 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Bourgogne

The Winery Lyonel Leconte is one of of the world's greatest estates. It offers 3 wines for sale in the of Burgundy to come and discover on site or to buy online.

Top wine Burgundy
In the top 300000 of of France wines
In the top 200 of of Burgundy wines
In the top 550000 of wines
In the top 1500000 wines of the world

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: 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.

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