Albert ponnelle

Locally owned and operated. Medium feel with nicely integrated acidity and fine tannins, the black cherry notes come through elements of earth, albert ponnelle, clove and allspice. We do not guarantee a specific label or bottle design when you order. It is meant to indicate as a general albert ponnelle that the wine producer received accolades for that product for convenient filtering when browsing and searching.

Please fill in the fields below to send this page to a friend. Wine and terroir. Winegrowers and expertise. Passionate men and women Cave de prestige A story of time Two thousand years ago The contribution of the monks and Dukes of Bourgogne Bourgogne wines at Court The golden age of Bourgogne Towards an international profile Bourgogne vines Sustainable Development. Tips and tastings. Choosing and serving wine Organizing the cellar When to drink my wine?

Albert ponnelle

Pierre-Lazare Ponnelle founded his winery and vineyards in He developed his business successfully while conducting a number of research projects looking at wine-making processes and understanding fermentation. Today, his great-great-grandson Louis manages the Maison Ponnelle owns vineyards in various Cote de Beaune appellations, and vinifies wine from purchased fruit from several Cote de Nuits vineyards as well. Vineyard work is done the same way it was done before mechanization and chemical treatments started being used. Hardly any fertilizers are used in the vineyards apart from a little manure. No weed killers are used in order to promote biodiversity; existing plants provide sufficient organic material. The vineyards are plowed using horses, the use of heavy machinery is avoided not to compact the soil. Organic and biodynamic practices are used in all the vineyards, no synthetic molecules or products are used at all to treat the vineyards. A healthy vineyard is naturally disease resistant, and to maintain vine health only natural tisanes made from valerian, garlic, nettle, clay and other plants are used. Sulfur and copper are avoided as much as possible; and in accordance with biodynamic principles, interventions in the vineyard are regulated by the lunar calendar. The aim is to promote biodiversity, preserve the plants and the soil in order to obtain healthy and balanced fruits while preserving nature. Harvest usually takes place around the 15th of September, and harvest is done in the cooler hours of the morning and by hand. The fruits hand-harvested and then triaged before entering the cellar, unsatisfactory fruits are discarded. The reds are destemmed on arrival at the cellar and left to rest on the skins, preferably in wood, for a week or more, depending on the vintage.

The reds are destemmed on arrival at the cellar and left to rest on the skins, preferably in wood, for a week albert ponnelle more, depending on the vintage.

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Please fill in the fields below to send this page to a friend. Wine and terroir. Winegrowers and expertise. Passionate men and women Cave de prestige A story of time Two thousand years ago The contribution of the monks and Dukes of Bourgogne Bourgogne wines at Court The golden age of Bourgogne Towards an international profile Bourgogne vines Sustainable Development. Tips and tastings.

Albert ponnelle

Pierre-Lazare Ponnelle founded his winery and vineyards in He developed his business successfully while conducting a number of research projects looking at wine-making processes and understanding fermentation. Today, his great-great-grandson Louis manages the Maison Ponnelle owns vineyards in various Cote de Beaune appellations, and vinifies wine from purchased fruit from several Cote de Nuits vineyards as well. Vineyard work is done the same way it was done before mechanization and chemical treatments started being used. Hardly any fertilizers are used in the vineyards apart from a little manure. No weed killers are used in order to promote biodiversity; existing plants provide sufficient organic material. The vineyards are plowed using horses, the use of heavy machinery is avoided not to compact the soil. Organic and biodynamic practices are used in all the vineyards, no synthetic molecules or products are used at all to treat the vineyards. A healthy vineyard is naturally disease resistant, and to maintain vine health only natural tisanes made from valerian, garlic, nettle, clay and other plants are used.

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When the vats have reached a temperature of 18 degrees Centigrade, the yeasts come alive and the alcoholic fermentation begins. Contact Us- Retail Accounts. We make every effort to accurately describe the wines we sell, including any claims made by the wineries regarding the wine's ingredients, additives, or production methods. Harvest usually takes place around the 15th of September, and harvest is done in the cooler hours of the morning and by hand. Serving wine Reading wine labels Vintages Food and wine combinations The best pairings Choosing and serving wine Unusual dishes and fresh takes on classic recipes. Vineyard work is done the same way it was done before mechanization and chemical treatments started being used. See map. Press professional access Educator Area extranet. For groups of to persons. Retailer Login. Sulfur and copper are avoided as much as possible; and in accordance with biodynamic principles, interventions in the vineyard are regulated by the lunar calendar. It is always recommended that customers consult with their healthcare professional if they have any concerns or questions about the ingredients in the wines they are purchasing. Accept animals : Yes Language s spoken : English.

Pierre-Lazare Ponnelle founded his winery and vineyards in He developed his business successfully while conducting a number of research projects looking at wine-making processes and understanding fermentation.

Passionate men and women Cave de prestige A story of time Two thousand years ago The contribution of the monks and Dukes of Bourgogne Bourgogne wines at Court The golden age of Bourgogne Towards an international profile Bourgogne vines Sustainable Development. We do not guarantee a specific label or bottle design when you order. Pierre-Lazare Ponnelle founded his winery and vineyards in Medium feel with nicely integrated acidity and fine tannins, the black cherry notes come through elements of earth, clove and allspice. This phase allows tannin and color extraction from the skin. See map. Going Green. Locally owned and operated. Winegrowers and expertise. Wine and terroir.