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Bodega Cauzon Pinoir 2022

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21,70 

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Pinot Noir is a red wine produced by Ramon Saavedra of Bodega Cauzon in Granada, Spain. It is made from Pinot Noir grapes that ferment spontaneously with indigenous yeasts and macerate one week in steel. Ageing takes place in French oak barrels for about a year. Bottled without filtration, clarification or addition of sulphur dioxide. Fresh and elegant in the mouth, heady on the nose. Try it with venison ragout

Manufacturer: Bodega Cauzon

🍾 Pinoir

🖼️ Granada, Spain

🏡 Bodega Cauzon

🍇 Pinot Noir

📅 2022

🌡️ 13%

🍷 Red Wine

🛁 Harvested by hand, spontaneous fermentation with indigenous yeasts and one-week maceration in stainless steel; maturation takes place in French oak barrels for about 12 months. Bottled without the addition of sulphur dioxide, filtration or clarification.

👃🏻 Red flowers and ripe berries, balsamic and herbaceous, mineral and spicy hints

👅 Fresh and elegant, savoury and soft, the tannin is velvety and the finish long

👍🏻 Serving temperature 16°-18°.

💕 Deer ragout

😍 Ramon is absolutely one of the best producers of natural Pinot Noir in all of Spain, it is a wine absolutely to be tried

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Apewineboxes is an online wine shop with over 4000 bottles of artisanal wine, natural wine or biodynamic wine.
We take you to the world's best wine regions, without the need to fly, via our wine boxes, also on subscription.

Granada, Spain

Ramon Saavedra of Bodega Cauzon is one of the pioneers of Spanish natural wine, an exceptional person and despite being a truly great producer, endowed with an uncommon humility. Bodega Cauzon's vineyards reach an altitude of up to 1,200 metres, and the terroir is crazy. Clay and limestone, but not only that, the soil is rich in minerals including quartz, and the climate is varied. Mountainous and sunny, with powerful temperature excursions and sea breezes to the rescue. The grapes grow perfectly and produce complex wines with great depth. Minimal interventionism is the rule at Bodega Cauzon, in the vineyard, where any form of systemic chemistry is banned, as well as in the cellar. The wine ferments spontaneously with indigenous yeasts and sulphur dioxide is never contemplated as an addition. Long macerations on the skins and ageing in wood complete a truly spectacular winemaking process.

 

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