Winery Pierre Andrey - 1(Un) GA18dj140

Winery Pierre Andrey1(Un) GA18dj140

The 1(Un) GA18dj140 of Winery Pierre Andrey is a wine from the region of Beaujolais.
This wine generally goes well with
The 1(Un) GA18dj140 of the Winery Pierre Andrey is in the top 0 of wines of Beaujolais.

Details and technical informations about Winery Pierre Andrey's 1(Un) GA18dj140.

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

Discover the grape variety: Raisin de Corinthe

Light and fruity reds to drink young, with a clear ruby hue, smooth tannins and an airy palate, featuring signature aromas of red fruits (redcurrant, strawberry) and sweet notes. Mainly destined for Corinth raisins (currants), a speciality of the Peloponnese. Emblematic of Aegean viticulture, grown in Greece, Australia and California for raisins and a few simple wines. Greek black seedless (apyrene) variety with small, intensely coloured berries.

Informations about the Winery Pierre Andrey

The winery offers 26 different wines.
Its wines get an average rating of 4.1.
It is in the top 3 of the best estates in the region
It is located in Beaujolais

The Winery Pierre Andrey is one of of the world's greatest estates. It offers 14 wines for sale in the of Beaujolais to come and discover on site or to buy online.

Top wine Beaujolais
In the top 200000 of of France wines
In the top 4500 of of Beaujolais wines
In the top 350000 of wines
In the top 600000 wines of the world

The wine region of Beaujolais

Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.

The word of the wine: Vatting

After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.

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