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Garnier Les Nouettes 2022

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Les Nouettes is a red wine from Jean Christophe Garnier produced in Saint Lambert du Lattay, near Anjou in the Loire Valley. It is made from Grolleau and Pineau d'Aunis grapes, whole cluster carbonic maceration and 6 months ageing in fibreglass. Fragrant and heady on the nose, rich and round on the palate. Pair it with Casatiello and you will not regret it, it is a refreshing wine to drink in buckets (but away from the steering wheel).

Manufacturer: Jean Christophe Garnier

🍾 Les Nouettes

🖼️ Saint-Lambert-du-Lattay, Anjou, Loire

🏡 Jean Christophe Garnier

🍇 Grolleau 50%, Pineau d'Aunis 50%

📅 2022

🌡️ 13%

🍷 Red Wine

🛁 The grapes come from loamy clay soils, whole cluster vinification with carbonic maceration and 6 months' ageing in glass tanks

👃🏻 Fruity and spicy, floral and mineral

👅 Soft and balanced, rich and delicately tannic

👍🏻 Service temperature 16°-18%

💕 Casatiello

😍 Drink in buckets (responsibly)

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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.

Saint-Lambert-du-Lattay, Anjou

The story of Jean Cristophe Garnier is one to be told. And it is not too different from that of many of his colleagues who become winemakers in pursuit of a dream. Originally from Brittany, Jean Cristophe worked for a decade as a sommelier in some of France's finest restaurants and over the years developed an ever-deepening love of natural wine.

So he decided to study oenology and gain experience as an intern in a number of French companies, including that of his mentor, MarK Angeli.

He then settled in Anjou where he bought two hectares of Chenin, Cabernet Sauvignon and Cabernet Franc and an old wine press.

His wines are unmasked, clean, with a slight oxidative note and exude passion beyond the glass that contains them, the same passion that has made them famous throughout France.

In the vineyard, Jean Cristophe has a non-interventionist philosophy. In the cellar, he uses autochthonous yeasts to stimulate spontaneous alcoholic fermentation. He uses no additives, does not filter or clarify.

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