Winery Pierre ThibertBeaune 1er Cru 'Les Teurons'
wine
This wine generally goes well with
The Beaune 1er Cru 'Les Teurons' of the Winery Pierre Thibert is in the top 0 of wines of Beaune 1er Cru 'Les Teurons'.
Details and technical informations about Winery Pierre Thibert's Beaune 1er Cru 'Les Teurons'.
Discover the grape variety: Delrho
Intraspecific crossing obtained in 1959 between Alphonse Lavallée and Csaba pearl. Delrho has been registered in the Official Catalogue of Table Grape Varieties, list A1, since 1986, but today it is practically not multiplied.
Informations about the Winery Pierre Thibert
The Winery Pierre Thibert is one of of the world's greatest estates. It offers 11 wines for sale in the of Beaune 1er Cru 'Les Teurons' to come and discover on site or to buy online.
The wine region of Beaune 1er Cru 'Les Teurons'
The wine region of Beaune 1er Cru 'Les Teurons' is located in the region of Beaune Premier Cru of Burgundy of France. Wineries and vineyards like the Domaine Rossignol-Trapet or the Domaine Albert Morot produce mainly wines red and white. The most planted grape varieties in the region of Beaune 1er Cru 'Les Teurons' are Pinot noir et Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Beaune 1er Cru 'Les Teurons' often reveals types of flavors of strawberries, cranberry or cinnamon and sometimes also flavors of chocolate, tobacco or oaky.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
