A vermeil wine, with a shade ranging from pure ruby to sustained black tulip. The ripe fruit on a spicy background is the bouquet, with strawberry and raspberry, blueberry and blackcurrant. This complex of melted and refined aromas evolves with age towards cherry with brandy, confit, leather and fur, the gibecière back from hunting wood.
In the palace, velvet and distinction, there is the fullness of high school pinot noir.
A wine of course, balancing richness and tannins, texture and architecture under a well-removed attack.
Under a powerful tannic architecture, but velvety to wish, this opulent, fleshy and spicy wine prefers strong meats and well-drawn fibers, which it can tame and wrap. Beautiful roasted poultry, patiently baked lamb and roasted game with feathers will have far its preference. But a lean, firm beef pavement in the mouth will find a rounded answer, and spicy couscous with poultry will also be delighted. With gourmets, the original agreement on a pan-fried foie gras also has its aficionados. Given its presence, it can be associated with cheeses with intense flavors such as shredes, langres, Saint-Florentine, ash aisy but also cîteaux.
Serving temperature: 14 to 16 degrees Celsius
Tip: Warm your glass for a few minutes in the palm of your hands to take full advantage of these aromas.
|Type of products||Wines|
|Appellation||Vosne-Romanée Premier Cru AOP|
|Cuvee's name||Vosne-Romanée Premier Cru|
|Producer||Gros Frère et Soeur|
|Capacity||75 cl bottle|
|Main style||Complete - Harmonious|
|Grape varieties||100% Pinot Noir|
|Main grape variety||Pinot Noir|
|Consumption recommendation||2025 - 2035|