Vieilles Vignes Saint Nicolas De Bourgueil AOP - Amirault Vignerons

Vieilles Vignes Saint Nicolas De Bourgueil AOP - Amirault VigneronsThe elegant Vieilles Vignes Saint Nicolas De Bourgueil from Amirault Vignerons shimmers into the glass with a bright purple color. When swirling the glass, one can perceive a perfect balance in this red wine, as it does not stand out on the glass walls in a watery, syrupy or liqueur-like manner. To the nose, this Amirault Vignerons red wine presents all sorts of elderberries and sour cherries. As if that wasn't already impressive, the stainless steel aging adds more aromas like earthy and animal. This red wine from Amirault Vignerons is for wine drinkers who like their wine dry. The Vieilles Vignes Saint Nicolas De Bourgueil is already quite close to this, as it was vinified with just 0.2 grams of residual sugar. On the tongue, this balanced red wine is characterized by an incredibly silky texture. Due to the balanced fruit acidity, the Vieilles Vignes Saint Nicolas De Bourgueil flatters the palate with a velvety feel, without lacking freshness at the same time. In the finish, this well storable red wine from the wine-growing region of the Val de Loire finally inspires with considerable length. Once again, hints of elderberry and sour cherry appear. Vinification of the Amirault Vignerons Vieilles Vignes Saint Nicolas De Bourgueil The basis for the balanced Vieilles Vignes Saint Nicolas De Bourgueil from France are grapes from the Cabernet Franc grape variety. After harvesting, the grapes are immediately sent to the press house. Here they are selected and carefully crushed. Then fermentation takes place in stainless steel tanks at controlled temperatures. Once fermentation is complete, the Vieilles Vignes Saint Nicolas De Bourgueil can continue to harmonize on the fine lees for a few months. Food recommendation for the Vieilles Vignes Saint Nicolas De Bourgueil from Amirault Vignerons This red wine from France is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompanying wine to pasta with sausage dumplings, spaghetti with caper-tomato sauce or potato pan with salmon.