Jacques Prieur Clos Vougeot Grand Cru

The grapes were handpicked into small crates, then sorted and totally destemmed. The wine stayed on the skins for 22 days in temperature-controlled open oak vats. Pigeage (punching down the cap) was done twice a day during alcoholic fermentation. 100% malolactic fermentation. The wine was aged entirely in oak barrels. Duration of barrel ageing : 22 months.

COLOR : Rojo rubí profundo y luminoso. NARIZ : Muy preciso y complejo a la vez, con notas de tabaco, regaliz, tostado, que se abren sobre notas de pequeños frutos negros maduros y frescos (mora, arándano, grosella negra). PALADAR : Magníficamente equilibrado, con un afrutado maduro y fresco y un toque ácido refrescante. Gran refinamiento en el final con taninos finos y especiados. Muy buena sapidez.