Wine Puligny-Montrachet 2006
Color of wine is clean and bright, with flashes of white gold.
Round and juicy wine with an oily texture. Long finish with complex floral and fruity bouquet.
The aroma of wine there are notes of a blossoming tree and white fruits such as white peach. With age, develop more complex aromas of spices, roasted almonds and white flowers.
Due to the richness of the bouquet and flavor of elegance, this wine deserves to be served gourmet cuisine: shellfish in wine sauce and fish specialties prepared on the grill.
Joseph Drouhin winery was founded in 1880 in Bonn. To date, this is a family business with a long tradition and centuries of history that has passed many stages of development and formation. The main contribution to the company introduced Robert Drouin, who since 1957 has expanded ownership, acquired vineyards in those regions of Italy, where he really has potential. In the acquisition of vineyards always invest more, but the pride of the house wine is the vineyard Clos de Mouches around Beaune. Yields specifically understated by an average of 20% of the permitted by legislation to maintain a high quality of products. Also one of the key points that the company adheres to the end of the 60s, is exclusively biodynamic and biological principles of processing the vineyards, excluding the use of all kinds of pesticides and chemicals. To date, ownership Joseph Drouhin over 75 hectares of vineyards and 90 appellasonov and is considered the largest in the region. Their wine is rightly recognized as a unique, intense, delicate taste which is revealed slowly, passing all the bright colors and the aroma of berries. Joseph Drouhin wine can conquer any critic and journalist.
Wine production Puligny-Montrachet is carried out in several stages. Harvesting takes place by hand, for greater safety berries. Press the grapes very careful to keep the fruit. Juice pomace last used. Also, do not use any yeast or other enzymes. White wine immediately after the filtration is sent to the oak barrels in which to process bottling aged for 10 months. Ageing potential wine from 8 to 20 years.