Bouchard Aine & Fils Coteaux Bourguignons Rouge

Bouchard Aine & Fils Coteaux Bourguignons Rouge

Tasting note:

Bouchard Aine & Fils Coteaux Bourguignons Rouge Deep garnet red with purplish highlights. Intense, with aromas of very ripe red fruits and black fruits such as burlat, raspberry, blackcurrant and blueberry, combined with a touch of roasted and spices. Fleshy, fruity and spicy on the palate. The tannins are present, yet soft and complex.

Bouchard Aine & Fils

All the house's wines bear the Bouchard Aîné & Fils stamp, which has become a prestigious mark since 1750 and is synonymous with tradition, excellence and know-how. This signature, available in a complete range, bears a name in the four corners of the world, Bouchard Aîné & Fils, which two centuries later still resonates in the history of the Great Wines of Burgundy.

WITH INTERNATIONAL INFLUENCE

Since the end of the 19th century, the wines of Maison Bouchard Aîné & Fils have been appreciated by consumers beyond French borders. Today our wines are available in more than 130 countries on 5 continents: Europe, America, Africa, Asia, Oceania.

VINEGIRL, LINK BETWEEN THE VINE AND THE CELLAR

A good wine requires beautiful grapes. From this observation, the term 'viticulture' was born, a portmanteau of viticulture and viticulture, which illustrates the involvement of Bouchard Aîné & Fils, both in the vineyard, the origin of wine, and in the cellar, where the wine reaches its peak. Highlight.

The work in the vineyard is fundamental. Controlling yields and environmentally friendly agricultural practices are determining factors for quality wines. The goal is to receive into the barrel room the ripest and healthiest grapes possible. This quality-oriented work logic naturally extends to the cellar at the different stages of wine production.

...THE ART OF PROCESSING GRAPES

Winemaking starts with harvest management, which requires a lot of attention, with the aim of optimizing the quality potential of the harvest. Therefore, the harvest is done manually: in perforated boxes of 20 kilograms, the grapes are weighed upon receipt in the barrel room and subjected to a systematic manual sorting.

Respect for the grapes and the wine accompanies the winemaker in his daily work in the cellar. The goal is to have a non-interventionist but reasoned logic. As some old-timers liked to say, “The trick in the cellar is knowing how to do nothing.”

Bouchard Aine & Fils