Volnay Ez blanches - Eric Boigelot
Volnay Ez blanches - Eric Boigelot
Technical information
Producer Eric Boigelot
Name Volnay
Variety Pinot Noir
Vintage 2022
Gradation 13.5%
Format 75 cl
Aromatic profile Red fruits, spices, earthy notes
Vinification method Fermentation in steel and wood
Region Burgundy
Production area Côte de Beaune
Country France
Type Red wine
Aging 12-18 months
Type of cask French oak barrels
Color Ruby red
Serving temperature 16-18°C
Recommended consumption Within 8-10 years
Pairing Red meats, aged cheeses

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Eric Boigelot

Volnay Ez blanches - Eric Boigelot 2022

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Format: 75 cl

-11%
$81.86


Recommended price: $91.99
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Technical information
Producer Eric Boigelot
Name Volnay
Variety Pinot Noir
Vintage 2022
Gradation 13.5%
Format 75 cl
Aromatic profile Red fruits, spices, earthy notes
Vinification method Fermentation in steel and wood
Region Burgundy
Production area Côte de Beaune
Country France
Type Red wine
Aging 12-18 months
Type of cask French oak barrels
Color Ruby red
Serving temperature 16-18°C
Recommended consumption Within 8-10 years
Pairing Red meats, aged cheeses

Show more

Volnay Ez blanches by Eric Boigelot is a wine born in the heart of Burgundy, precisely in the prestigious Volnay appellation, known for its elegant Pinot Noirs. This cru represents a refined expression of the land, where the limestone soil and favorable exposure confer uniqueness to the product.

The fermentation of selected grapes is aged in oak barrels to enhance the taste nuances without overpowering the grape variety's finesse. On the nose, hints of small red fruits, floral notes, and delicate spiciness are revealed. On the palate, the structure is balanced, with soft tannins and a fresh acidity that ensures a long persistence, a typical characteristic of Volnay wines.

Thanks to this organoleptic profile, Volnay Ez blanches pairs well with dishes based on white meats, mushrooms, and soft cheeses, becoming ideal for both convivial moments and more refined occasions. A sip that tells the passion and tradition of the Burgundian terroir through the expert hand of Eric Boigelot.