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Domaine Les Trois Petiotes
2018
Valérie Godelu
Au P'tit Gallau
Vin de France - Bordeaux

11.00€

The soul of a knight?

  • Glass of red wine
  • Sulphite-free wine logo
  • Nature wine logo

    Vinification :

    This wine was cold macerated for 3 days and then the grapes were pressed, to be put back in the same vat for 6 months.

  • Grape Variety: 50% Merlot, 50% Cabernet Franc
  • Terroir :

    According to their bases, the soils of the Côte de Bourg are either sandy on gravelly clay, or clay-limestone on limestone at Astéries or clayey-gravelly.

  • Yield Hecto/Hectare: 25 hl/ha
  • Soil: Clayey, silty, sandy soils.
Wine image

    Tasting:

    The colour is red with crushed strawberry highlights. The disk is fine, the tears are fine, homogeneous and slow. The first nose reveals red fruit aromas such as blackcurrant, strawberry jam and rosehip jam. On aeration, tertiary aromas such as clove, Kampot pepper, hibiscus flowers with small hints of balsamic at the end are perceived. On the palate, the wine is ample, the wine spreads slowly on the palate. The flavours with the mid-palate mingle with the saliva, it persists in the mouth for 6 to 7 caudalies.

    Wine pairings!

    Beef carpaccio, parmesan shavings, capers, Italy's first olive oil press, radish slice.

  • Operating temperature: 11°C
  • Service: Decant this wine preferably 20 minutes before serving. To keep all its natural components, this wine has not been filtered.
Valerie-Godelu-2015--Vin-de-France--Bordeaux-33710-Tauriac

    The Domaine des Trois Petiotes is located in the Côtes de Bourg production area, along the Gironde estuary, on a small, well-ventilated plateau of deep clay. The vines, 45 years old, are cultivated without pesticides or synthetic fertilizers in order to offer you the cleanest possible wines. The three small plots of Malbec, Merlot and Cabernet Franc, covering an area of 3 hectares, are maintained mainly by hand. The soils are naturally grassed and worked with traditional tools. Cultivation practices are aimed at making the soil's life ever richer. Severe pruning allows us to maintain very low yields, a guarantee of quality and concentration of aromas and flavours. Harvesting is done by hand in small crates, with sorting on the vine, in order to bring healthy and intact grapes to the winery. Vinification is gentle and on indigenous yeasts, with no oenological input other than sulphur, used very sparingly, which makes the wines particularly digestible. They are neither fined nor filtered so as not to strip them of their aromas.

  • Find the description of the Domain
Wine analysis

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