The Winery Pierre-Anthelme is one of the world's great estates. It offers 6 wines for sale in of Beaujolais-Villages to come and discover on site or to buy online.
Looking for the best Winery Pierre-Anthelme wines in Beaujolais-Villages among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Pierre-Anthelme wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Pierre-Anthelme wines with technical and enological descriptions.
How Winery Pierre-Anthelme wines pair with each other generally quite well with dishes of beef such as recipes of oxtail and carrot stew.
Beaujolais Villages is the appellation for red, white and rosé wines from an area of 38 villages in the northern Beaujolais. The hilly terrain and granitic soil are considered superior to the flatter land of southern Beaujolais. As a result, Beaujolais Villages wines are considered to be of higher quality than those of the simple Beaujolais appellation. These juicy, light wines are based largely on the Gamay Grape.
They have a variety of red fruit and spice characters. Most of the wines at this level are made by semi-carbonic Maceration, called traditional maceration here. A small proportion of Chardonnay, Aligoté, Melon de Bourgogne, Pinot Gris or Pinot Noir is allowed in the blend. These grape varieties must not represent more than 15% of the total Vineyard area.
How Winery Pierre-Anthelme wines pair with each other generally quite well with dishes of pasta, veal or pork such as recipes of pasta with boursin, veal chop normandy style or very simple spaghetti carbonara.
This grape variety was formerly cultivated in Croatia, more precisely on the island of Hvar in southern Dalmatia. In France, it is practically unknown.
Planning a wine route in the of Beaujolais-Villages? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Pierre-Anthelme.
This grape variety was formerly cultivated in the Jura and is said to have made the reputation of the Château-Châlon appellation. Today, it is no longer present in the vineyard.
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All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
