Buzet Exit Bio 2019
Ref : 486009
Bottle 75 cL
i.e. 11.27 € / liter
1 product(s) soldsince yesterday
- Keeping level 2021
- Service temperature 12°
Our food and wine pairings
- Soft cheese
- Red meats
Our oenologists' opinion
This garnet-colored wine first releases fragrances of bell pepper and spices, followed by notes of liquorice and candied black fruits. Supple, the attack unveils a good balance and a mouth on candied black fruits and pepper. The finish highlights notes recalling the kirsch.
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
Les Vignerons de BuzetThe history of the Buzet appellation illustrates the undeniable strength of wine cooperatives. Born in 1953, the cooperative Les Vignerons de Buzet offered a future to its eponymous wine by obtaining the AOC in 1973. The Baron Ardeuil remains the most representative wine of the cooperative.
- Terroir: Extending over 2,000 hectares, the appellation Buzet benefits from unique climatic and geological conditions. The vineyards are based on clay compounds soils, of gravel, of boulbènes silty and strong clay soil. Some vines reach over 150 meters.
- Viticulture: The viticultural practices of the cooperative are part of a sustainable approach. All plots are labeled Agri Confiance, the vines are grassed and chemical fertilizers banned.
- Vinification: The respect for the environment continues in the winery and cellar with the installation of photovoltaic panels, the reduction by half of the use of water and the establishment of new winemaking methods without added sulphites.