Domaine MigotAuxerrois Côtes de Toul
White wine
This wine generally goes well with
The Auxerrois Côtes de Toul of the Domaine Migot is in the top 40 of wines of Côtes de Toul.
Details and technical informations about Domaine Migot's Auxerrois Côtes de Toul.
Discover the grape variety: Auxerrois
Rich, round whites with tender mouth and moderate acidity, featuring aromas of ripe yellow fruits, white flowers, subtle honey, fresh almond and brioche notes. Often blended with Pinot Blanc in Alsace (cuvées labelled "Pinot Blanc" often contain a good proportion) and a pillar of Crémant d'Alsace. Also in French and Luxembourgish Moselle, Côtes-de-Toul and Baden. Lorraine grape, a Pinot Noir × Gouais Blanc cross, half-sibling of Chardonnay.
Informations about the Domaine Migot
The Domaine Migot is one of of the world's greatest estates. It offers 9 wines for sale in the of Côtes de Toul to come and discover on site or to buy online.
The wine region of Côtes de Toul
Lorraine AOC between Toul and the Meuse (~75 ha, vineyard sung by Ausonius in 350 AD), semi-continental cool climate, clay-limestone hillsides. Vin gris signature speciality: pale rosé blending Gamay (<=85%) and Pinot Noir (>=10%) by direct pressing — fresh and fruity with raspberry, redcurrant, citrus and floral touch, lively thirst-quenching finish. Ample Auxerrois in white and airy Pinot Noir in light red. Revived Lorraine identity, everyday wine.
The wine region of Moselle
World benchmark for cool-climate German Riesling, on vertiginous blue and grey slate slopes. Pure, precise whites with signature notes of lime, green apple, white peach, white flowers and marked chalky minerality ("gunflint"), low alcohol (~8-10%), taut acidity and crystalline tension. From dry Kabinett to sweet Auslese, up to luscious Beerenauslese, Trockenbeerenauslese and Eiswein. Also Müller-Thurgau and Elbling.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
