Corvinoni, or Corvinone, is relatively new to wine lovers as it was formally added in 1993 by the National Catalogue of Varieties of Vine Wine. Corvinoni gives a nose of perfume and is fruity or spicy on the pallet. Corvinoni is full-bodied with a good amount of tannins. Corvinoni is often used to produce Amarone and Recioto Valpolicella wines. Corvinoni is known for the large leaves and grape clusters with compact generous berries. There are two biotypes of this grape, Corbinon and Cruinon. The size of the grape, in addition to the leaves, are different as well as the different aging times. The name Corvinoni is derived from the rich black color that is reminiscent of the inky dark color of a raven’s feathers. It could also be derived from the corba that was transferred to the grape baskets during heavy harvesting. The Corvinoni grape does exceptionally well in stony soils, hilly regions with considerable exposure. Corvinoni is sensitive to botrytis and other diseases like sour rot. It can also be susceptible to mildew and spine desiccation.
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Domaine Louis Moreau Chablis Vaillons Premier Cru is made from 100 percent Chardonnay.
Chablis achieves its highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. The Domaine Louis Moreau Chablis Vaillons Premier Cru is a generous, fleshy and lively wine that displays a beautiful balance of minerality, fruitiness and elegance.
Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches, Comté, or fresh goat cheese.
Cassis, blackberry and cherry. White pepper, ground herbs and the strong floral perfume of crushed violets. Light and elegant, but structured with fresh acidity.
40% Whole bunch ferment in small open vats. 60% destemmed and fermented in a 5000 ltr wooden fermenter with gentle pigeage (punch down of the cap) throughout. Pressed in a traditonal wooden basket press and racked into a 3000 litre oak vat for 9 months.