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Winemakers: Zoé and Thierry Puzelat


Grapes: Gamay


Characteristics: A superb wine that transports us between summer and autumn. The complex and very changeable nose gives us a very wide aromatic palette of forest fruits (wild strawberries, blackberries, currants, wild raspberries) with animal notes (musk, tawny) and passing through black olive tapenade and aromas of undergrowth to finish on pretty spices (cloves). The palate is also very rich both in terms of its freshness with a very fine acidity and its well-developed tannins. A very easy-drinking wine despite its complexity where bloody, fruity (wild strawberry), animal and spicy (cinnamon, anise) flavors dance through your palate.


Pairing: A friendly wine that will perfectly accompany your aperitifs, your grilled meats and your pan-fried mushrooms.


Aging: Drink young for 1 to 3 years


Alcohol: 13.28% Vol.


Cultivation: Purchase of organic grapes on 3 ha with a yield of 50 hl/ha on vines around thirty years old


Vinification: Fermentation in fiber or stainless steel vats, carbo maceration for 15 to 21 days depending on the vintage, aging for 4 to 6 months in tapered oak vats. SO2 0 to 1.5 g/hl


For the record: Grapes purchased on the vine from winegrowers in the Cher Valley in order to produce generic wines (White Wine, Red Wine and Rosé Wine) which are drunk in their prime, expressing the fruit: simple and honest wines, in the trajectory of a philosophy of thirst-quenching wines. Jean-Marie and Thierry Puzelat converted the estate to organic viticulture in 1996. And because being a winegrower means offering unique and digestible wines, since 1994, vinification has been carried out without oenological artifice. The harvest is manual to sort and keep only healthy and ripe grapes. No input is involved during the vinification. Only the addition of sulphites in very low doses can be used at bottling. Carried out without the addition of yeast, the vinifications are quite long.

Clos Tue-Boeuf - Vin Rouge du Tue Boeuf - 2019

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