Pinot Noir La Petite Perrière - Saget La Perriere

The Pinot Noir La Petite Perrière from the Val de Loire wine-growing region reveals itself in the glass in a bright light red. On the nose, this red wine from Saget La Perriere reveals all kinds of fruits such as cherries, plums and other red fruits. As if that were not already impressive, further aromas such as spices join in thanks to aging in stainless steel.

This wine impresses with its elegantly dry flavor profile. It was bottled with exceptionally little residual sugar. As you would expect from a wine, this Frenchman naturally delights, despite all its dryness, with the finest balance. Excellent flavor simply does not necessarily require residual sugar. On the palate, this well-balanced red wine is characterized by an extraordinarily silky and fleshy texture. On the finish, this red wine from the Val de Loire wine-growing region finally delights with a lovely length. Nuances of stone fruit appear once again. In the aftertaste, mineral notes from the limestone- and clay-dominated soils also join in.

Vinification of the Pinot Noir La Petite Perrière from Saget La Perriere

This red wine clearly focuses on a single grape variety, namely Pinot Noir. For this wonderfully balanced varietal wine from Saget La Perriere, only immaculate grapes were harvested. The grapes grow under optimal conditions in the Val de Loire. Here, the vines sink their roots deep into soils of clay and limestone. After being hand-picked, the grapes are brought to the press house as quickly as possible. There they are selected and gently crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. Vinification is followed by maturation for several months on the fine lees before the wine is finally bottled.

Food recommendation for the Pinot Noir La Petite Perrière from Saget La Perriere

This French red wine is best enjoyed at a temperature of 15–18°C. It is perfectly suited as an accompaniment to boiled veal topside with beans and tomatoes, Boeuf Bourguignon or ossobuco.

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