Winery Marie DulacPinot Noir
wine
This wine generally goes well with
The Pinot Noir of the Winery Marie Dulac is in the top 0 of wines of Côtes de la Charite.
Details and technical informations about Winery Marie Dulac's Pinot Noir.
Discover the grape variety: Madeleine angevine
Aromatic, fresh dry whites with a pale hue, a supple palate and preserved acidity, with delicate notes of light muscat, citrus, white flowers, apple and florals. Thirst-quenching, drink young. Very early-ripening variety suited to northern climates: a quiet star of modern English wines, also grown in the Pacific Northwest and Anjou. Hybrid created in 1857 by Moreau-Robert in Anjou (madeleine royale × précoce de Malingre).
Informations about the Winery Marie Dulac
The Winery Marie Dulac is one of of the world's greatest estates. It offers 2 wines for sale in the of Côtes de la Charite to come and discover on site or to buy online.
The wine region of Côtes de la Charite
IGP of the Nièvre around La Charité-sur-Loire (~40 ha, complex layered Jurassic mid-period clay-limestone soils, north-south faults, steep slopes, fine exposures): Chardonnay and Pinot Noir lead in whites and reds (90% of plantings) — Chardonnay fine with floral and fruity notes, sometimes buttery (70% of production), Pinot Noir fruity with a light spice. Pinot Gris and Gamay as aromatic complements; Burgundian terroir on the Loire margins.
The wine region of Val de Loire
France's most diverse vineyard, 800 km along the Loire (~48,300 ha). Flagship whites: lively, mineral Sauvignon from Sancerre-Pouilly (citrus, boxwood, gunflint), Loire Chenin from vibrant dry to noble sweet wines (quince, honey, taut acidity), Melon de Bourgogne of saline Muscadet on lees. Cabernet Franc reds (Chinon, Bourgueil, Saumur-Champigny): raspberry, bell pepper, graphite, silky tannins. Sparkling Cremants with brioche-apple notes.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
