WIMMER CZERNY 2011 Gruner Veltiner - White 13,5%

Wine, Austria / Lower Austria 75cl Ref: 6193

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€34.00
€34.00
   
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Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.

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Product details

Tasting note

  • Appearance : or vert.
  • Nose : pulpeux, frais. Le cépage Grüner veltliner est resplendissant de maturité. Des notes d’olives vertes et d’agrumes (pamplemousse, citron) côtoient des notes à la fois miellées (acacia) et salines. Au fur et à mesure, sa minéralité prend le dessus (crustacés, fossiles) et il fait preuve de plus en plus de profondeur.
  • Palate : onctueuse, équilibrée. Là aussi, la parfaite maturité du raisin sonne comme une évidence. Quelques sucres résiduels procurent beaucoup de douceur et de gourmandise à l’attaque en bouche. Celle-ci devient avec le temps extrêmement fruitée (poire) et épicée (cannelle, muscade).
  • Overall : longue, soyeuse. À la fois proche du raisin et de son jus, elle revêt en même temps des tonalités tertiaires (cèpe, mousse). Avec fraîcheur, elle se prolonge sur les fruits secs (abricot, datte, figue). La rétro-olfaction revient sur les sucres du raisin et fait apparaître quelques plantes aromatiques. Le verre vide est riche et opulent.
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The line

Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.

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