Bourgogne Rouge Côte Chalonnaise AOP - D'Heilly-Huberdeau

In the glass, the vegan-produced Bourgogne Rouge Côte Chalonnaise AOP from D'Heilly-Huberdeau reveals a bright light-red color. When swirling the glass, this red wine displays perfect balance, as it neither appears watery nor syrupy or liqueur-like on the sides of the glass. The initial nose of the Bourgogne Rouge Côte Chalonnaise AOP shows notes of blackcurrants, blackberries and mulberries. Joining the fruity components of the bouquet are barrel-aging notes, such as additional fruity-balsamic nuances.

D'Heilly-Huberdeau Bourgogne Rouge Côte Chalonnaise AOP presents itself to the wine lover as wonderfully dry. This red wine never appears coarse or lean, but rather round and smooth. On the palate, the texture of this well-balanced red wine is wonderfully velvety. Thanks to its lively acidity, the Bourgogne Rouge Côte Chalonnaise AOP appears delightfully fresh and vibrant on the palate. The finish of this youthful red wine from the Burgundy wine-growing region finally delights with a beautiful aftertaste.

Vinification of D'Heilly-Huberdeau Bourgogne Rouge Côte Chalonnaise AOP

This wine clearly focuses on a single grape variety, namely Pinot Noir. For this exceptionally well-balanced varietal wine from D'Heilly-Huberdeau, only first-class grapes were harvested. After the grape harvest, the grapes are immediately brought to the press house. There they are sorted and gently crushed. This is followed by fermentation in large wooden vats at controlled temperatures. Vinification is followed by aging on the fine lees for several months before the wine is finally racked. After completion, the Bourgogne Rouge Côte Chalonnaise AOP is gently harmonized.

Food recommendation for Bourgogne Rouge Côte Chalonnaise AOP from D'Heilly-Huberdeau

This French red wine should ideally be enjoyed at a temperature of 15 - 18°C. It pairs perfectly as an accompaniment to duck breast with sugar snap peas, boiled veal rump with beans and tomatoes, or stuffed bell peppers.

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