Côte Rôtie La Vialliere 2013

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Côte Rôtie La Vialliere 2013

Rhône
Côte Rôtie Red | 13°

Ref : 475370

61.50 61, 50

Bottle 75 cL

i.e. 82 € / liter

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  • Keeping level 2021
  • Service temperature °
  • Grapes Viognier
    Syrah

Our food and wine pairings

  • Game
  • Red meats
  • Strong cheese

Our oenologists' opinion

Powerful wine with potential

Its garnet color offers an open nose on intense roasted notes. On the palate, this wine presents a supple and spicy attack, then black fruits au gratin.

Robe
Garnet

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.

Do you know ?

The Côte-Rôtie covers 3 towns (Ampuis, Saint-Cyr-sur Rhône and Tupin Semons) and covers 180 hectares. The name marks the northern extreme of the culture of Syrah. From a deep red, the Côte Rôtie wines possess both great finesse and aromas of a fleshy and tannic mouth.

Domain and appellation

  • Domaine de Bonserine

    The vineyard counts 12 hectares of vines in Côte-Rôtie and 1 Ha of Condrieu on the so-called prestigious sites: Côte-blonde, Côte-Brûne, Les Moutonnes, La Viallière, Leyat, Le Champin, Fondjean, Planèze, Rôtie and les Eyguets, la Grande, for Condrieu.
     

    • Viticulture: The grape harvests are entirely manual, a severe sorting is carried out in the vine, then before the vatting.

       
    • Vinification: Traditional vinification with 4 weeks of vatting. Pigeages daily to extract the coloring matter and the best tannins. Malo-lactic fermentation in barrels. The wine is then matured for 24 months.
  • Main grape
    Viognier

  • Grapes Viognier, Syrah
  • Grapes
    • Viognier
    • Syrah

Further information