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Domaine des Berioles Saint-Pourcain Tresaille 750ml 2012
Sku: 1860824*
In 1989, Odile and Olivier Teissedre bought a beautiful old walled vineyard called Clos des Berioles. Planted in 1809, this seven acre parcel in the commune of Cesset in Saint-Pourcain a sa ...more
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Product Information
Country: France
Region: Auvergne
Sub-Region: Saint Pourcain
Grape Varietal: Chardonnay,Sacy
Type: Still wine
22% discount on 12 bottles for $196.68 Buy a case of Domaine des Berioles Saint-Pourcain Tresaille

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The wine delivers fine aromatics and balanced notesof citrus driven by sharp acidity and a firm mineral backbone.

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In 1989, Odile and Olivier Teissedre bought a beautiful old walled vineyard called Clos des Berioles. Planted in 1809, this seven acre parcel in the commune of Cesset in Saint-Pourcain a satellite appellation of France’s Loire Valley, became the cornerstone of their estate. Saint-Pourcain, made up of 19 communes around Saint-Pourcainsur- Sioule a small town west of Macon in the Auvergne, was first established as VDQS in 1951 and received AOC status in 2009. Early ripening varietals predominate in this cool, hilly region and its wines rely on their fruity character and refreshing acidity. Odile and Olivier slowly acquired additional land and by 2010, their estate had grown to 17.29 acres. The white estate varietals, Chardonnay and Tressallier (an indigenous grape), are planted on clay and limestone soils. The estate’s red wines are produced from Gamay planted on granite soils and Pinot Noir planted on clay and limestone soils. Farmed in the lutte raisonee method, the grapes are hand-picked and sorted twice once in the vineyard and again in the cellar. As of 2011, Jean Teissedre, Odile and Olivier’s son, is responsible for vinification and operates out of a cellar located in a traditional Bourbonnais building. After training in oenology, Jean worked in the Maconnais, Beaujolais and with Francois Crochet in Sancerre, before returning to work in his family’s Domaine.
Technical notes
(90% Tressallier/10% Chardonnay). After pressing, the must settled naturally for approximately 18 hours. Fermentation occurred over three weeks in stainless steel tanks without malolactic. Aged for 3-6 months in cement tanks.

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