Le Ronsay

To craft this wine, the fruit of the youngest vines on the estate is combined. Their roots are still near the surface and yields are generous. These plants will soon reach a balance, we can wait. This fresh wine was created to be easy to drink, intense, cheeky and joyful; it’s a wine for get-togethers, for friends, with a plate of cold cuts. This is the first bottled red wine of the season, enjoy it from March and all through the summer. What a treat!.

  • Product-Type
  • 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

₱ 1,175.00 ₱ 1,175.00 1175.0 PHP

₱ 1,049.11

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₱ 1,175.00 ₱ 1,175.00 1175.0 PHP

₱ 1,049.11

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Product-Type: Wine
FOOD PAIRING: POULTRY / PORK / VEAL: Roasted
Type: red
Price Point: 1,001 to 1,250
Style: Juicy & Light
Vintage: 2019 2020
Country: France
Region: Beaujolais
Estate: Domaine des Terres Dorées
Appellation: AOC Beaujolais
Fermentation: Natural
Blend/Grape Variety: gamay
Volume: 750 ml
Alcohol: 12.00%
Wine-Making Process: Sustainable
FOOD PAIRING: OTHER CUISINES OF THE WORLD: Chinese Indian

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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