Domaine Partagé - Gilles Berlioz : Bibi 2023
In-Stock
DeliveryFree Home delivery for orders exceeding €300
Guaranteed provenanceWines sourced directly from the producing estates
Description
Tasting Characteristics and Advice for Bibi 2023 from Domaine Partagé - Gilles Berlioz
Tasting
Appearance
The wine displays a deep hue with dark cherry highlights, enhanced by subtle mauve tones.
Nose
The bouquet initially opens on smoky notes, then develops toward rustic, peppery aromas. It then reveals scents of cured meats, soot, rose, strawberry, sour cherry, paprika, chicory and sap.
Palate
The attack is fresh and lively, with a fleshy texture. The vibrant, sappy aromatic profile is supported by a responsive structure.
Food and Wine Pairings
This wine pairs perfectly with beef tartare with capers and shallots, grilled Savoie sausages served with creamy polenta, a Provençal pissaladière, or goat-cheese ravioli with spinach and pine nuts, finished with a parsnip cream.
Serving and Cellaring
Bibi 2023 is ideally enjoyed at a temperature of 14 to 16°C.
An original, delicious biodynamic Savoyard red wine
The estate
Founded in 1990 by Gilles and Christine Berlioz in Chignin, in Savoie, Domaine Partagé now farms less than 5 hectares of vines. A former landscape gardener who became a self-taught winemaker, Gilles Berlioz runs the estate alongside his wife. Certified organic since 2002 and Demeter in 2018, the estate stands out for horse-drawn work in the vineyard, natural vinifications and aging in egg-shaped vats. True to the principle “one terroir, one grape variety, one cuvée,” the estate crafts expressive wines from Savoyard grape varieties.
The vineyard
This Vin de Savoie comes from the named sites Les Plantets and Pré Callet. The 20- to 50-year-old vines are planted on clay-limestone soils with east and southwest exposures.
Winemaking and aging
Bibi 2023 is vinified with indigenous yeasts. Wine movements are carried out exclusively by gravity, thereby limiting oenological interventions. Aging takes place in egg-shaped vats, whose form naturally keeps the lees in suspension, developing aromas without the need for stirring.
Grape varieties
Gamay (50%) and Mondeuse (50%).
