2013 Modrý Portugal nouveau

Blauer Portugieser 2013 nouveau

Young wine created by macération carbonique. During two weeks under protective atmosphere of carbon dioxide complex biochemical processes took place in the intact bunches of grapes, resulting in an enchanting harmony of flavors, dominated by wild strawberries.
Enjoy its fresh delicious fruitiness, natural softness and a truly French charm!

    Grapes

  • Blauer Portugieser
  • 2 kg
  • 15/09/2013
  • 19 ° NM
  • 5.4 g / l
  • macération carbonique 14 days

    Wine

  • 12.5 %
  • 1.4 g / l
  • 4.4 g / l
  • 37 mg / l
  • 30/11/2013
  • 800

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The playful version of our label, created specifically for the nouveau wine, was awarded the main prize for innovative graphic design at the competition Vinum Superbum 2013.

Even if the term macération carbonique sounds very high-tech, it is in fact a traditional method discovered accidentally. While trying to preserve grapes in large clay jars vingerons noticed that the grapes eventually turned into wine with a very pleasant fruity taste. This method has been utilized ever since in the Beaujolais region under the term of macération carbonique. It has been also the preferred vinification method utilized by the French producers of vin au naturel sans soufre, grouped around Jules Chauvet and Jacques Néauport. The versatile BlauerPortugieser grapes are particularly suitable for maceération carbonique.

The most beautiful and healthiest bunches were gently filled into a container from which the oxygen has been purged by carbon dioxide. Inside the berries intracellular fermentation took place guided by the grapes own enzymes, lending the wine its characteristic fruity fragrance and flavor, dominated by an enchanting aroma of wild strawberries. After about two weeks the grapes were pressed and the process was carried on by the yeast, which were impatiently waiting on the skins to get finally into contact with the must and perform their fermentation job. Thanks to the combination of these natural processes the wine was finished about two months after the harvest.

The exceptionally fast journey of the grapes from vineyard to bottle results in a fresh and light wine well suited for sipping along with meals or just for pleasure in the company of friends. Given the very low sulfur content, it will certainly not give you a headache. A veritable vin de soif et d’amitié!