Bourgogne Pinot Noir AOC - Virgile Lignier-Michelot

The Bourgogne Pinot Noir of Virgile Lignier-Michelot from Burgundy presents a bright, light red color in the glass. Swiveling the glass, one can perceive a first-class balance in this red wine, as it does not stand out on the glass walls in a watery, syrupy or liqueur-like manner. Poured into a red wine glass, this Old World red wine displays wonderfully expressive aromas of plum and blackberry, rounded out by blueberry and pepper contributed by barrel aging.

This wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Frenchman naturally enchants with the finest balance despite all dryness. Excellent taste does not necessarily require a lot of sugar. Balanced and multifaceted, this dense red wine presents itself on the palate. In the finish, this youthful wine from the Burgundy wine-growing region finally inspires with considerable length. Once again, hints of plum and blackberry appear.

Vinification of the Virgile Lignier-Michelot Bourgogne Pinot Noir

This red wine clearly focuses on one grape variety, and that is Pinot Noir. Only impeccable grape material was brought in for this exceptionally balanced varietal wine from Virgile Lignier-Michelot. Bourgogne Pinot Noir is an Old World wine in the best sense of the word, as this Frenchman breathes an extraordinary European charm that clearly underscores the success of Old World wines. After the grape harvest, the grapes arrive swiftly at the winery. Here they are sorted and carefully crushed. Then fermentation takes place in small wood at controlled temperatures. After the end of fermentation, the elegant Bourgogne Pinot Noir is aged for several months in French oak barrels.

Food recommendation for the Bourgogne Pinot Noir from Virgile Lignier-Michelot

This red wine from France is best enjoyed tempered at 15 - 18°C. It is perfect as an accompanying wine to Boeuf Bourguignon, Ossobuco or goose breast with ginger red cabbage and marjoram.

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