FRV 100

This is a natural demi-sec sparkling rose wine from Beaujolais (France) crafted with grapes from our best Gamay vineyards.The alcohol content is very low at around 8 degrees. The fruitiness of the wine is truly that of the grape. These are the aromas that we breathe in from the vats during the harvest. It is made using a method called ‘ancestral’ that has existed for time immemorial in many small winemaking regions. It is a completely natural way of crafting a sparkling wine. Enjoy it cold as an aperitif or with desserts; including fruit tarts, iced desserts, fruit salad or, just for itself. Available for deliveries within Metro Manila.

Grape Variety / Blend: gamay
Winery / Estate: Domaine des Terres Dorées

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₱ 1,830.00 ₱ 1,830.00 1830.0 PHP

₱ 1,633.93

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₱ 1,830.00 ₱ 1,830.00 1830.0 PHP

₱ 1,633.93

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Free Delivery in Metro Manila for orders above Php 3,000!
Next Day Delivery, except Sundays. Order Cut Off: 4PM.

Product-Type: Wine
Type: sparkling rose
Price Point: 1,501 to 2,000
Style: Sweet & Luscious
Vintage: 2018
Country: France
Region: Beaujolais
Estate: Domaine des Terres Dorées
Appellation: AOC Beaujolais
Fermentation: Natural
Blend/Grape Variety: gamay
Volume: 750 ml
Wine-Making Process: Sustainable

Winery

Beaujolais, France: Domaine des Terres Dorees

Jean-Paul Brun started Terres Dorées in 1979 with a mere 4 hectares of vines in Charnay in the southern Beaujolais, an area which is slightly warmer and more limestone-driven versus the more renowned granite-rich cru villages in the northern Beaujolais. Today, the Charnay estate is around 30 acres, but with an additional 15 hectares farmed in the crus. The farming in Charnay is organic and includes working of the soils; the cru parcels are farmed sustainably and the soils are not worked. Harvest is by hand and of well-ripened but not over-ripened fruit, so alcohol levels are generally modest.

Annual Terres Dorées production is around 350,000 bottles, 85-90% of it from estate fruit with the rest of it sourced. From the beginning, Jean-Paul carved a different path for himself in Beaujolais. Not only does he not chaptalize (common practice here), he has also always eschewed the relatively modern technique of carbonic maceration, in favor of traditional Burgundian vinification. He believes the fruit is best expressed by the grapes’ indigenous yeasts, rather than by adding industrial yeast. Brun’s view is that Beaujolais drinks best at a lower degree of alcohol and that there is no need to add sugar.

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