• Terroir :
    "The Côte Chalonnaise, in Saône et Loire, continues the Côte d'Or southward from the Côte de Beaune to the north of the Mâconnais hills. Mercurey is one of Burgundy's largest wine appellations by size of wine-growing area. Its Appellation d'Origine Contrôlée (AOC) was created in 1923. The vines are at an altitude of 230-320 metres. They extend over the marls and marly-limestone soils of the Oxfordian."
  • Vinification & Elevage :
    "These grapes are harvested by hand and placed in small crates to prevent the bunches being compacted. For our red wines, the grapes arriving at the vat room pass over a sorting table and are sorted before being loaded into the vinification vat. We immediately carry out a ""cold pre-fermentation"" maceration which, by cooling the vat to 10°C, optimises the extraction of the grapes' natural flavours and oxygenates the must. We favour long vatting with daily cap-punching for 8-10 days to facilitate the extraction of the tannins and colours. Lastly, the final maceration lasts 3-5 days, while the must macerates gently at a controlled temperature to develop greater finesse and aromas. This is followed by ageing for 14-16 months in oak barrels, 20% of which are lightly-heated new barrels."
  • Commentaries by our oenologist :
    A peppery nose with notes of griotte cherries. In the mouth it is very full-bodied and rich in fruits. Its aromatic richness and mineral touch make it generous and flavourful.
  • Food pairing :
    Serve it in a bold pairing with such exotic dishes as chicken tandoori and veal curry with coconut milk.
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