Girardin Vincent Corton Charlemagne 2004
After a manual harvest and sorting at the vineyard, the grapes are again sorted at the winery. Following light crushing and total de-stemming the result is placed in vat. A phase of cold pre-maceration precedes the alcoholic fermentation, where the temperature is strictly controlled. During this period the rising cap of grape skins is pushed back down into the vat and the juice from below is sprayed back over the top. At the end of the alcoholic fermentation, pneumatic pressing takes place at low temperature, following which the initial free running juice and the juice from the press are assembled back together and then placed in oak barrels (30-50% new barrels) where the ageing process can begin (15-18 months).
External Reviews for Girardin Vincent Corton Charlemagne
Cool, musky aromas of underripe pineapple, clove, menthol and oak char. Fat, creamy and rich, with intense apple and spice flavors. A very pliant style of Corton-Charlemagne, not at all hard. This is a blend of three parcels, with a piece in Pernand-Vergelesses accounting for 50% of the wine.
Food Pairings for Girardin Vincent Corton Charlemagne
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