Description

• Alcohol %: 12.5-13.5%
• Decant Time: 30 minutes
• Taste: buttery, creamy, citrus, green apple, pear, stone fruit, vanilla, toasted oak, mineral, fresh acidity, medium-bodied, elegant finish
• Food Matching: Chicken and turkey, Fish mousse, Pea velouté with quail's egg and girolle, Pork in tomato sauce, Soft and semi-hard cheeses (e.g., Waterloo)
• Grape Variety: Chardonnay ,

Tasting note

品飲筆記：散發清新檸檬皮、青蘋果與白花香，入口有圓潤奶油感，熟梨與石果的果味被輕柔的烤橡木和香草包裹。酸度清脆帶動口腔，中段質地順滑，尾韻帶礦物感與優雅收束。 酒莊說明：出自 Chateau de Beru 的勃根地裝瓶，酒莊重視產量管理與細緻的藤蔓修護，強調風土與果香的平衡。 釀造工藝：部分於橡木桶發酵，部分於不鏽鋼槽完成以保留鮮活果香；輕度的乳酸發酵與酒泥攪拌提升奶油般的口感，但不蓋過清爽酸度。 葡萄園環境：來自氣候較涼爽的勃根地地塊，田間管理謹慎，讓果實在平衡成熟下展現礦物骨架與細緻風味。這款酒在口感上既有豐盈的觸感，也保有清晰的酸度，非常適合搭配家常與稍微精緻的料理。

Tasting Note: Bright, classically Burgundian aromas of citrus peel, green apple and white flowers open into a gently buttery core—pears and stone fruit framed by toasted oak and vanilla. Crisp acidity lifts the palate while a fine mineral thread and creamy mid-palate lead to a lingering, elegant finish. Producer Notes: From Château de Beru in Burgundy, this bottling reflects a regional balance of freshness and subtle oak influence. The estate focuses on moderate yields and careful canopy work to favor concentration and aromatic clarity. Winemaking: Fermented with a portion in oak barrels and the remainder in stainless steel to preserve freshness. Partial malolactic fermentation and lees stirring add texture and a soft, creamy mouthfeel without masking the wine's lively acidity. Vineyard: Sourced from cool-climate Burgundy parcels where measured yields and attentive viticulture emphasize ripeness and varietal expression. Soils and aspect give the wine a mineral backbone and a refined, food-friendly profile.

Winery

Chateau de Beru：位於勃根地的酒莊，注重田間管理與傳統釀造工藝。白酒系列常以清新果香為主軸，搭配適度的木桶處理，呈現風土感與細緻層次。

Chateau de Beru — a Burgundy estate producing a range of regional wines with attention to vineyard practices and traditional cellar techniques. Their white bottlings often balance freshness with subtle oak-derived complexity.