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 en 1981 à l’initiative de vignerons souhaitant optimiser la gestion commerciale et logistique de leurs domaines. Ce regroupement répond plus que jamais aux besoins des professionnels du monde du vin : une distribution contrôlée.

Qui sommes-nous ?

Domain Bitouzet-Prieur

Volnay 1er Cru "Clos des Chênes" (Red)

La Côte de Beaune - Pinot noir

grand cru 1er Cru

Durée de conservation
6 to 12 years

Température de service
16 à 18°C

Volnay 1er Cru Volnay 1er Cru Télécharger le pdf Send by email

Origine

Top of the Volnay slope. Located next to “Les Taillepieds” and above “Les Caillerets”. West of Volnay. Brown calcareous soils on Jurassic bedrock. The dark colour of the soil enables it to warm up quickly. The steep slope reinforces the beneficial effects of the sun created by the southeast exposure.

Vinification

The grapes are harvested by hand and then sorted on arrival at the winery in order to select those which appear to be perfectly ripe. The harvested  grapes are totally destemmed and transferred into vat by gravity in order to preserve the integrity of the fruit. They are kept at a cool temperature for 6-8 days to extract their aromatic qualities, and alcoholic fermentation occurs naturally due to the presence of indigenous yeasts. During this phase, we taste the wine to determine whether we should carry out punch down and/or pumping over operations, in order  to extract the grapes’ noble tannins. After de-vatting, the wine goes into French oak barrels for 12-16 months, during which time malo-lactic fermentation takes place. A light filtration before the wine goes into bottle may be carried out depending on the vintage.

Notes de dégustation

A beautiful, intense ruby red hue. Red fruit (red and black cherries) on the nose.  A lovely wine on the palate, full of grace and finesse (Meursault influence), nice balance, soft tannins, good length.

Mets d'accompagnements

Perfect with roasted or grilled red meats, meats in a sauce, and matured cheeses.  For example, a filet mignon, guinea fowl stewed in wine, duck with truffles, partridge with cabbage, stuffed quails, flambéed woodcock , filet of venison, roe deer in a Grand Veneur (red wine based) sauce.

Nos suggestions

Aloxe-corton 1er Cru "Les Moutottes"
Aloxe-corton 1er Cru "Les Moutottes"
Domain Edmond Cornu and Son
Gevrey-Chambertin
Gevrey-Chambertin
Domaine G. Lignier
Morey-Saint-Denis 1er Cru "Clos des Ormes"
Morey-Saint-Denis 1er Cru "Clos des Ormes"
Domaine G. Lignier
Nuits-Saint-Georges 1er Cru "Les Damodes"
Nuits-Saint-Georges 1er Cru "Les Damodes"
Domain Jean Chauvenet
Volnay 1er Cru "Pitures"
Volnay 1er Cru "Pitures"
Domain Bitouzet-Prieur
X

Send by email

Un résumé de la fiche vin au format PDF sera envoyé à l'adresse indiquée..




X

Newsletter

Inscrivez vous à notre newsletter pour recevoir toute l'actualité de BVV par email.


J'ai lu et j'accepte la Politique de Confidentialité (RGPD)