Nuits-Saint-Georges Aux Thorey 1er Cru AOC - François Feuillet

Nuits-Saint-Georges Aux Thorey 1er Cru AOC - François FeuilletWith the François Feuillet Nuits-Saint-Georges Aux Thorey 1er Cru comes a first-class red wine in the wine glass. In this it shows a wonderfully bright, light red color. After the first swirl, one can perceive a first-class balance in this red wine, as it does not stand out on the glass walls in a watery, syrupy or liqueur-like manner. The bouquet of this red wine from Burgundy captivates with notes of blackberry and plum. If we trace the aromatics further, blueberry comes in, enhanced by the oak influence. This French wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. As you would expect from a wine icon wine segment, this French naturally enraptures with the finest balance for all its dryness. Taste does not necessarily need residual sugar. On the tongue, this well-balanced red wine is characterized by an incredibly dense texture. The finale of this red wine from the Burgundy wine-growing region, which is well capable of aging, finally thrills with considerable reverberation. Vinification of the François Feuillet Nuits-Saint-Georges Aux Thorey 1er Cru This balanced red wine from France is made from the Pinot Noir grape variety. Nuits-Saint-Georges Aux Thorey 1er Cru is an Old World wine in the best sense of the word, as this Frenchman exudes an extraordinary European charm that clearly underscores the success of Old World wines. After the harvest, the grapes arrive swiftly at the winery. Here they are sorted and carefully crushed. Then fermentation takes place in small wood at controlled temperatures. After fermentation is complete, the elegant Nuits-Saint-Georges Aux Thorey 1er Cru is aged for several more months in French oak barrels. Food recommendation for the François Feuillet Nuits-Saint-Georges Aux Thorey 1er Cru Enjoy this red wine from France best tempered at 15 - 18°C as an accompanying wine to Boeuf Bourguignon, Ossobuco or goose breast with ginger red cabbage and marjoram.