Red Wine Gigondas Guigal

Rdeče vino Gigondas Guigal, letnik 2020, dolina Rone
Gigondas Red Guigal
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To vino je temne barve z vijoličnimi poudarki. Ponuja močan nos z notami lesa in rdečega sadja. V okusu je napad neposreden in saden, z rahlimi in zaokroženimi tanini.

E. Guigal - Rdeče vino Gigondas Gigondas AOP - dolina Rhône

Guigal je vodilni trgovec z vinom v dolini Rhône. Lastnik in trgovec Marcel Guigal zdaj ponuja brezhibno ponudbo v skoraj vseh apelacijah doline Rhône, vključno s priznano Côte-Rôtie: La Mouline, La Turque, La Landonne in Château d’Ampuis. Ta cuvée je pridelano iz trt Syrah, ki so v povprečju stare 35 let.

Vinifikacija
Grozdje je ročno obirano in sortirano. Alkoholna fermentacija poteka v cisternah iz nerjavečega jekla pri visokih temperaturah. Vino se stara v sodih, ki so že dvakrat zoreli približno 28 mesecev.

Okusne note
To vino ima temno barvo z vijoličnimi poudarki. Ponuja močan vonj z notami lesa in rdečega sadja. V okusu je napad neposreden in saden, z voljnimi in zaobljenimi tanini.

Predlog za serviranje
To vino, postreženo pri temperaturi 16–18 °C, je idealna priloga k rdečemu mesu in sirom.

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.