Santenay Vieilles Vignes Rouge AOP - Domaine Paul Pillot

The Santenay Vieilles Vignes Rouge from Domaine Paul Pillot in Burgundy reveals a bright, light red color in the glass. If you give it some air by swirling it in the wine glass, you can perceive an excellent balance in this red wine, as it does not appear watery, syrupy or liqueur-like on the glass walls. In the glass, this red wine from Domaine Paul Pillot presents aromas of blackcurrants, raspberries and strawberries, complemented by vanilla. Domaine Paul Pillot Santenay Vieilles Vignes Rouge presents itself wonderfully dry to the connoisseur. This red wine never appears coarse or lean, but rather round and smooth. Balanced and complex, this velvety red wine shows on the palate. On the finish, this wine from the Burgundy wine-growing region delights with considerable length. Again, nuances of raspberry and blackcurrant appear. In the aftertaste, mineral notes from the limestone-dominated soils are added.

Vinification of Domaine Paul Pillot Santenay Vieilles Vignes Rouge

The well-balanced Santenay Vieilles Vignes Rouge from France is a single-varietal wine made from the Pinot Noir grape variety. In Burgundy, the vines that produce the grapes for this wine grow on limestone soils. It is obvious that the Santenay Vieilles Vignes Rouge is influenced by more than just the Cote d'Or soil. This French wine can literally be described as an Old World wine, which presents itself in an exceptionally impressive manner. The grapes for this red wine from France are harvested exclusively by hand once optimal ripeness has been ensured. After hand-picking, 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. After its completion .

Food recommendation for Domaine Paul Pillot Santenay Vieilles Vignes Rouge

Drink this red wine from France at a temperature of 15 - 18°C as an accompaniment to boeuf bourguignon, ossobuco or fried calf’s liver with apples, onions and balsamic vinegar sauce.

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