From 11 to 13 February 2019

Paris Expo Porte de Versailles

/Index-2018/Liste-des-produits 507946 522725 1736628

<p>We harvest the grapes manually, with a meticulous sorting of grapes, we keep only the best. We practise the partial &eacute;grappage to make tannins more supple. It is a traditional wine making Beaujolaise. Wines are going to ferment 8 days with control of the temperatures. Wine of soil on very drinkable and on the fruit.</p>

DOMAINE LATHUILLIERE-GRAVALLON

<p>We harvest the grapes manually, with a meticulous sorting of grapes, we keep only the best. We practise the partial &eacute;grappage to make tannins more supple. It is a traditional wine making Beaujolaise. Wines are going to ferment 8 days with control of the temperatures. Wine of soil on very drinkable and on the fruit.</p> - <p>We harvest the grapes manually, with a meticulous sorting of grapes, we keep only the best. We practise the partial &eacute;grappage to make tannins more supple. It is a traditional wine making Beaujolaise. Wines are going to ferment 8 days with control of the temperatures. Wine of soil on very drinkable and on the fruit.</p>

Description

We harvest the grapes manually, with a meticulous sorting of grapes, we keep only the best. We practise the partial égrappage to make tannins more supple. It is a traditional wine making Beaujolaise. Wines are going to ferment 8 days with control of the temperatures. Wine of soil on very drinkable and on the fruit.

Stands:

  • B 074

Exhibitor

DOMAINE LATHUILLIERE-GRAVALLON - Beaujolais wine

DOMAINE LATHUILLIERE-GRAVALLON

Since five generations the wine was always a part of our family history. Two Domains were combined to present 5 apelation of Beaujolais on 14ha Morgon, Chiroubles, Brouilly, Fleurie, Beaujolais Villages, White Beaujolais...

Respectful of the knowledge experience of our ancestors in the course of these numerous years and tuned to our country, we develop fruity wines and perfect balance between the tradition and the modernity. I refuse the " loan - to think ". My vision of the vine growing is quite personal: no conventional, no bio, no biodynamics. My philosophy is simple: " produce the best possible grapes ". I thus practise a "reasonable" vine growing where the observation is determining. All the works of the vineyard essential to the quality of grapes are operated. Followed by a traditional wine making no yeast no sulphite, just an addition of SO2 in the putting for the stability of wines. Wines straight ahead on the fruit.

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