Winery Tollinche FreresBeaune 1er Cru
wine
This wine generally goes well with
The Beaune 1er Cru of the Winery Tollinche Freres is in the top 0 of wines of Beaune.
Details and technical informations about Winery Tollinche Freres's Beaune 1er Cru.
Discover the grape variety: Dattier de Saint Vallier
Interspecific crossing obtained by Seyve-Villard between the 6468 Seibel and the Panse de Provence. This direct-producing hybrid is practically no longer multiplied, but can still be found among amateur gardeners or collectors.
Informations about the Winery Tollinche Freres
The Winery Tollinche Freres is one of of the world's great estates. It offers 53 wines for sale in the of Beaune to come and discover on site or to buy online.
The wine region of Beaune
The wine region of Beaune is located in the region of Côte de Beaune of Burgundy of France. Wineries and vineyards like the Domaine Chancellerie des Chevaliers de l'Arquebuse or the Domaine des Croix produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Beaune are Pinot noir, Chardonnay and Gamay noir, they are then used in wines in blends or as a single variety. On the nose of Beaune often reveals types of flavors of cherry, oaky or red cherry and sometimes also flavors of pepper, black fruits or black currant.
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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
