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Scents of hickory smoke and clove lend an almost bacony cast to the ripe black cherry fruit on the nose
It is ideally served at 15-17оC with roast pork
spicy flavours
well-structured and polished
It's easy drinking and refreshing
Pierre Bouree Corton Grand Cru Les Renardes 2012 Bottle:12 Scents of hickory smoke andThe proportion of new barrels is about 10% to 20%. Before bottling, it will be lightly filtered . During the fermentation, the white wine will stir the grape juice to make the yeast more active, and the aging time in oak barrels is about 14 to 16 months.
