This is the fruitiest, most supple of the estate’s Premier crus. The nose is very Pinot, with a flavoursome, round taste and good texture.
| Appellation | Mercurey |
|---|---|
| Superficie | 1.13 ha |
| Sol | Clay-limestone soil |
| Cépage | Pinot Noir |
| Exposition | Located in mid-hillside and facing south |
| Âge moyen | 60 years |
| Élevage | 12 months |
| Service | 17° |
Completely destemmed then gravity fed into stainless steel containers, the grapes are then placed in vats for cold (12°) pre-fermentation maceration for 5 days. Alcoholic fermentation in vats and malolactic fermentation in barrels.
Very little punching down of the cap, pumping over twice a day on a daily basis is preferred. Devatting after 15 to 20 days followed by pressing.
We suggest drinking this wine at 17°, decanting it during the first few years. It is optimum at around 5 years.
It can be kept up to 8 years.
