GARDIEN FRERES, Vin - Saint Pourçain - Bourbonnais - Allier - Val de Loire: producteur, vignoble, cave, viticulteur

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WORK TO THE CELLAR

JULY 3RD AND 4TH, 2010

Reserve right now your weekend!

Tasting of all wines.

Presences of numerous stands: cheeses of goats, cows, cosmetics, honey, bread, poultry …

And especially, exclusively, discover our RATAFIA …

OUR VINE TODAY:

DISBUDDING

With the return of beautiful days, the vine goes out of its wintry vegetative rest.

Buds begin to hatch.

They are now going to grow to give long twigs onto which we can soon perceive the bunches of grapes of the harvest to come.

The time came for us to proceed to the elimination of the unwanted buds; it is about a long and accurate work.

This selection will allow us to pull the best of the vine and to limit the return for the benefit of the quality.

ZOOM ON :

CUVEE DU TERROIR

ROUGE 2009

BRONZE MEDAL IN the AGRICULTURAL COMPETITIVE EXAMINATION IN PARIS 2010

Red wine, stemming from vine GAMAY, typical of our country.

Collected in vineyards from 25 to 30 years old.

Converted into wine there short cuvaison from 4 to 6 days in a temperature about 25 °.

Reassemblies and regular pigeages.

Supple and very drinkable, this lively red wine loosens aromas of very ripe red berries.

The mouth is elegant and subtle.

Pleasant on delicatessen, in particular rillette, it also accompanies white or grilled meats.

OUR BLOW OF HEART: with rillette

THE PERLE AND ROSEE DE CHASSIGNOLLES

With aperitif as of the dessert, think of our traditional methods: the Pearl and Dew of Chassignolles.

A nose with the floral character, a light green apple key, a fine and persistent bubble, the Pearl of Chassignolles will accompany your aperitifs and festivals with elegance.

All into fruity, carefully and in fine bubbles, the Dew of Chassignolles, with exquisite the pétillance, will allure the most delicate palates.

Do not hesitate to come to discover them every day with our vault of tasting.

Vin, producteur, Saint Pourçain, Bourbonnais: vignoble, cave, viticulteur, Allier, Val de Loire

OUR VINE TODAY:

DISBUDDING

DISBUDDING

With the return of beautiful days, the vine goes out of its wintry vegetative rest.

Buds begin to hatch.

They are now going to grow to give long twigs onto which we can soon perceive the bunches of grapes of the harvest to come.

The time came for us to proceed to the elimination of the unwanted buds; it is about a long and accurate work.

This selection will allow us to pull the best of the vine and to limit the return for the benefit of the quality.