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L’Ancien Le Buissy

This wine has a purplish ruby color and aromas of ripe, almost cooked red fruits. Best paired with a starter plate, barbecued meats or some cheese.

  • Product-Type
  • FOOD PAIRING: RED MEATS
  • FOOD PAIRING: POULTRY / PORK / VEAL
  • Type
  • Price Point
  • Style
  • Vintage
  • Country
  • Region
  • Estate
  • Appellation
  • Fermentation
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Wine-Making Process
  • FOOD PAIRING: OTHER CUISINES OF THE WORLD

₱ 1,990.00 ₱ 1,990.00 1990.0 PHP

₱ 1,776.79

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₱ 1,990.00 ₱ 1,990.00 1990.0 PHP

₱ 1,776.79

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Product-Type: Wine
FOOD PAIRING: RED MEATS: Barbecued
FOOD PAIRING: POULTRY / PORK / VEAL: Barbecued
Type: red
Price Point: 1,501 to 2,000
Style: Juicy & Light
Vintage: 2017
Country: France
Region: Beaujolais
Estate: Domaine des Terres Dorees
Appellation: AOC Beaujolais
Fermentation: Natural
Blend/Grape Variety: gamay
Volume: 750 ml
Alcohol: 12.50%
Wine-Making Process: Organic
FOOD PAIRING: OTHER CUISINES OF THE WORLD: Chinese

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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