Bourgogne de Vigne en Verre

35 Domaines, 35 Identités,
300 ha de vignobles,
90 AOC de Bourgogne

Bourgogne de Vigne en Verre a été créé il y a plus de 30 ans, en 1981. Ce regroupement de 12 domaines, visionnaire à l’époque, véritable continuité de chacun d’entre eux, répond plus que jamais aux besoins des professionnels du monde du vin.

Qui sommes-nous ?

Les Vignerons de Mancey

Bourgogne "Les Cadoles" (Red)

La Côte Mâconnaise - Pinot noir

grand cru Régional

Durée de conservation
5 to 8 years

Température de service
16 °C

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Origine

The Les Cadoles Bourgogne red comes from selected plots in several different domains.

On the slopes of Tournus and Mancey and elsewhere, you will spy numerous "cadoles", small constructions that served as shelters for the wine growers.  Varying in sophistication, their design is quite unique. You could say they look like stone igloos!

These “cadoles” are the subject of an ambitious restoration and preservation programme set up by the "Société des Amis des Sciences et des Arts de Tournus" (Friends of the Sciences and Arts of Tournus).

Vinification

The grapes are destemmed and placed in a stainless steel vat. Depending on the year, a cold pre-fermentation phase is carried out for 4-5 days to extract as many of the red fruit aromas as possible. Fermentation then takes place at a controlled temperature.  At the end of the fermentation, the wine is racked, then pressed. It is then left in the vat, after a partial blending of the "free run" and "press" wines during the settling period. After this, the wines go into barrels, of which 10% are new, where they are aged for around a year. During the ageing process and after several tastings, we carry out a selection of the best barrels in order to create the finest blend.   

Notes de dégustation

Strong, deep, dark ruby red hue. On the nose, the wine reveals red fruit, or even black cherry, aromas accompanied by vanilla flavours.  The wine is robust, structured and meaty on the palate, with an elegant uplift on the finish. 

Mets d'accompagnements

This wine will pair well with a grilled rib of beef, lamb kebabs, jugged hare or a mushroom fricassee, after a few years’ ageing. It can age between 5 and 8 years, depending on the vintage.

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