Red Wine Gigondas Guigal

Crno vino Gigondas Guigal iz doline Rhine 2020
Gigondas Red Guigal
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Ovo vino ima tamnu boju s ljubičastim odsjajima. Nudi snažan miris s notama drveta i crvenog voća. Na nepcu, napad je izravan i voćan, s podatnim i zaobljenim taninima.

E. Guigal - Gigondas crno vino   Gigondas AOP - Dolina Rhône

Guigal je vodeći trgovac vinom u dolini Rhône. Vlasnik i trgovac Marcel Guigal sada nudi besprijekoran asortiman u gotovo svim apelacijama doline Rhône, uključujući poznatu Côte-Rôtie: La Mouline, La Turque, La Landonne i Château d’Ampuis. Ovaj cuvée proizvodi se od loza Syrah u prosjeku starih 35 godina.

Vinografija
Grožđe se bere i sortira ručno. Alkoholna fermentacija odvija se u spremnicima od nehrđajućeg čelika na visokim temperaturama. Ovo vino odležava u bačvama koje su vino dva puta prije odležavale otprilike 28 mjeseci.

Bilješke o kušanju
Ovo vino ima tamnu boju s ljubičastim naglascima. Nudi snažan miris s notama drveta i crvenog voća. Na nepcu je napad izravan i voćan, s podatnim i zaobljenim taninima.

Prijedlog za serviranje
Posluženo na 16-18°C, ovo vino je idealan prilog uz crveno meso i sireve.

Winery & Terroir

Produced by the legendary Maison Guigal, this Gigondas hails from sun-baked vineyards in the southern Rhône Valley. The stony, well-drained soils impart minerality and vitality to the fruit, while the Mediterranean climate ensures full ripeness.

Tasting Notes

Appearance

Deep ruby with purple highlights.

Aroma

Powerful bouquet of ripe blackberries, wild raspberries, garrigue herbs, and a hint of white pepper.

Palate

Rich and layered, with dark fruit flavors, silky tannins, mouthwatering acidity, and a long, savory finish laced with spice.

Vinification & Aging

Grapes are hand-harvested, sorted, and fermented in temperature-controlled vats. After malolactic fermentation, the wine is aged 12–14 months in large concrete tanks to preserve fruit purity.

Food Pairing

This Gigondas sings alongside herb-crusted lamb, beef bourguignon, game dishes, and mature cheeses such as Comté or aged Gouda.

Serving & Cellaring

Serve at 16–18 °C. While approachable now, it will develop additional complexity over 5–10 years in a cool, dark cellar.