Vignerons Ardèchois Ardèche Pinot Noir Buis d'Aps

  • Vignerons Ardèchois Ardèche Pinot Noir Buis d'Aps
  • Vignerons Ardèchois Ardèche Pinot Noir Buis d'Aps

Vignerons Ardèchois Ardèche Pinot Noir Buis d'Aps


AVAILABILITY: 15 in stock

Grape Pinot Noir
Style Dry, Red, Medium Bodied, Earthy, Structured, Food Friendly
Country France
Region Ardèche, Southern France
Volume 75cl
ABV 13%
Dietary Vegetarian, Vegan


Experience the outstanding value, bold flavour and elegant aromas of Vignerons Ardèchois Ardèche Pinot Noir Buis d'Aps. With a very cherry nose alongside blueberries, delicately toasty notes and gentle spice, there are coating, grippy tannins, making this feel fuller and rounder. The finish is floral and fresh, making it the perfect wine for many occasions.

This Pinot Noir is a versatile companion for cold meats and buffets, enhancing the flavours of meats and cheese. For best results, serve at a temperature of 14°-16°C and let the wine breathe for one hour before tasting to fully experience its aromatic qualities.

About the Producer

Wine producers and growers, Vignerons Ardèchois are a unique pool of 14 wineries located in Southern Ardèche since 1967.

On their 6000-hectare vineyards, spread out over a mosaic of terroirs, a thousand families of winegrowers work the vineyard with passion, respecting humanity and nature.

Following in the footsteps of countless generations, with knowledge and expertise being passed down. Methodical pruning in the harshness of winter, vineyard grassing to preserve the life of the soil, green harvest to maintain small yields so that each bay can give its full potential. Followed by the meticulous blending, vine after vine. 

Time and again, searching for this fine balance between the hand of man and the expression of soil to bring together a wine translating all the facets of the terroirs.

Vineyard and Winery

Buis d'Aps, a locality in the commune of Alba la Romaine, is a clay-limestone terroir on hillsides and half-slopes where the Pinot Noir grape variety flourishes. This vintage is the result of rigorous work: limited yields (50hl/ha), thinning at beginning of summer, harvest exclusively manual. After a long maceration of 2 to 3 weeks, part of the harvest is aged in oak barrels.