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Raudonasis sausas
Jaunas, lengvas, gaivus, negausių ir švelnių taninų vynas žavi vaisiškumu, intensyviu aromatu: vyšnių, bananų, aviečių, braškių ledinukų,našlaičių, bijūnų.
Patiekti 14-15 °C temperatūros prie tradicinių prancūziškų užkandžių: terinų, rūkyto kumpio, taip pat kremiškų ir minkštųjų sūrių, svogūnų pyrago, troškintų dešrelių su raugintais kopūstais, spirgučių su duona, keptų kaštainių.
The esteemed Dupond Family’s roots and knowledge of the wine industry run deeply in Burgundy and the Rhône Valley. It all began with Antoine Dupond, who was originally from the Cru Beaujolais area but began commercializing his wines in Lyon and St. Etienne in the 1860s. In 1880 Antoine’s son, Joanny Dupond, decided to expand his family’s estates from the Beaujolais Crus, north of Lyon, to the Côtes du Rhône. Fifth generation and current proprietor, Hervé Dupond, oversees the family business. Hervé has expanded production, building partnerships with nearby winegrowers and neighboring families that the Dupond’s have known for generations. Each year Hervé selects the best possible plots to ensure his wines have the utmost quality. A traditional method of winemaking is practiced to ensure wines produced are reflective of the land. Aging takes place in concrete vats that allow for ideal temperature controls which Hervé feels is essential for smooth aging.
