Belladonna LebensArt EUR 58.86 750ml
USD $

Usseglio Pierre Chateauneuf du Pape Cuvee de Mon Aieul Rouge 2004

Winemaker's Notes:

Winemaking: "The 'Mon Aieul' fruit is typically destemmed nearly 100% before entering cement tanks to ferment and macerate for three to four weeks. Thierry is an advocate of performing remontage and delestage every other day, if not daily. These actions help to bring the most out of the new wine and give it a better aromatic presence. The wine is aged in cement tank (80%) and foudres/barriques (20%) for 14-18 months before bottling. The yield never exceed 25 hectoliters/hectare (approx. 1.50 tons/acre!)" - Importer Vineyard: "There's a common saying amongst great winemaker's. It is '90% of the wine is made in the vines.' You can believe that when talking about Pierre Usseglio & Fils. This family is and always has been known for their skill in taking care of their vines. (As well as those of their friends if there are sick vines that need attention) It is Jean-Pierre who spends most of the time in the vines while Thierry maintains the cellar. Jean-Pierre lets the vines do their and he ensures they work well by performing green harvest when needed, applying the necessary treatments in minimal amounts and working the soil deep below the surface. The 'Mon Aieul' comes from the following vineyards: 'La Crau,' [galets roules & sandy soils] 'Les Serres,' [clay & limestone soils] and 'Les Esquirons' [clay & galets roules soils]. Harvest is 100% manual with severe sorting on the vine, on the tractor and again in the cellar." - Importer Estate History: "In 1931, Francis Usseglio left his native Piedmont, Itlay to work in the vineyards of Chateauneuf-du-Pape. After eight years of hard work he was offered the chance to take care of a vigneron's vines and would be able to keep some of the fruit to produce his own wine. Francis leapt at this chance and in 1949 the first vintage of Usseglio Chateauneuf-du-Pape was made. It didn’t take long for Francis' son, Pierre, to catch the fever and he would later take over for his father. Over the years Pierre was able to obtain more and more land so he could produce more wine. Today, Pierre's two sons, Jean-Pierre and Thierry, continue their family's tradition and have elevated the estate to celebrity status in the winemaking world." - Importer

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External Reviews for Usseglio Pierre Chateauneuf du Pape Cuvee de Mon Aieul Rouge

External Review
Source: Luxurious Drinks
11/19/2013

Red wine - 2004 - Pierre Usseglio Chateauneuf-du-Pape de Mon Aieul - France - Region: Rh



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Winemaking: "The 'Mon Aieul' fruit is typically destemmed nearly 100% before entering cement tanks to ferment and macerate for three to four weeks. Thierry is an advocate of performing remontage and delestage every other day, if not daily. These actions help to bring the most out of the new wine and give it a better aromatic presence. The wine is aged in cement tank (80%) and foudres/barriques (20%) for 14-18 months before bottling. The yield never exceed 25 hectoliters/hectare (approx. 1.50 tons/acre!)" - Importer Vineyard: "There's a common saying amongst great winemaker's. It is '90% of the wine is made in the vines.' You can believe that when talking about Pierre Usseglio & Fils. This family is and always has been known for their skill in taking care of their vines. (As well as those of their friends if there are sick vines that need attention) It is Jean-Pierre who spends most of the time in the vines while Thierry maintains the cellar. Jean-Pierre lets the vines do their and he ensures they work well by performing green harvest when needed, applying the necessary treatments in minimal amounts and working the soil deep below the surface. The 'Mon Aieul' comes from the following vineyards: 'La Crau,' [galets roules & sandy soils] 'Les Serres,' [clay & limestone soils] and 'Les Esquirons' [clay & galets roules soils]. Harvest is 100% manual with severe sorting on the vine, on the tractor and again in the cellar." - Importer Estate History: "In 1931, Francis Usseglio left his native Piedmont, Itlay to work in the vineyards of Chateauneuf-du-Pape. After eight years of hard work he was offered the chance to take care of a vigneron's vines and would be able to keep some of the fruit to produce his own wine. Francis leapt at this chance and in 1949 the first vintage of Usseglio Chateauneuf-du-Pape was made. It didn’t take long for Francis' son, Pierre, to catch the fever and he would later take over for his father. Over the years Pierre was able to obtain more and more land so he could produce more wine. Today, Pierre's two sons, Jean-Pierre and Thierry, continue their family's tradition and have elevated the estate to celebrity status in the winemaking world." - Importer

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