BUZET EXIT BIO
Ref : 501414
i.e. 12.4 € / liter
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Our oenologists' opinion
Fruity and well-rounded
The nose is straightforward, dominated by aromas of spices and candied pepper, opening onto notes of blackcurrant coulis.
The attack is supple, with a fine finish. A slight presence of CO2 adds freshness.
The finish is frank and fruity, marked by aromas of pepper and fresh spices, with a fleshy texture.
Good persistence, offering a balanced, harmonious conclusion.
Robe
Garnet
- Keeping level 2026
- Service temperature 16°
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Grapes
Merlot
Cabernet Sauvignon
Cabernet Franc
Our food and wine pairings
- Red meats
- Strong cheese
- Game
Features
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Domain and appellation
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LES VIGNERONS DE BUZET
The history of the Buzet appellation highlights the undeniable success of wine cooperatives. Established in 1953, the Les Vignerons de Buzet cooperative secured the future of its wines by obtaining A.O.C. status in 1973. The Baron d’Ardeuil remains the flagship wine of the cooperative.
Terroir: Spanning 2000 hectares, the Buzet appellation benefits from unique climatic and geological conditions. The vineyards rest on diverse soils, including clay, gravel, silty boulbènes, and clayey terrefort.
Viticulture: The cooperative's practices follow a sustainability-focused approach. All plots are labelled Agri Confiance, with grass-covered rows and a strict ban on chemical fertilisers.
Winemaking: Traditional Bordeaux-style winemaking. Maceration lasts approximately 15 days at a temperature of around 25°C. Pump-overs are carried out carefully to extract only the finest tannins.
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Main grape
Merlot -
Grapes Merlot, Cabernet Sauvignon, Cabernet Franc
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Grapes
- Merlot
- Cabernet Sauvignon
- Cabernet Franc