Mouth :
“Light red, fine, crunchy”

Nose:
“Fruity, woody”

Tasting:
A dress of a beautiful deep purple. A nose evolving towards notes of stone fruits (apricot, plum,…). On the palate, this Morgon is structured, powerful, rich and fleshy. Serve at 13 ° C.

Food / Wine Pairing:
To taste with meats in sauce or game, or with cheeses of character, mature and with powerful aromas.

Area :
10 hectares

Production:
30,000 bottles

Ground :
Decomposed and friable rocks. Presence of schists and very old blue-green eruptive rocks.

Grape variety:
Black Gamay with white juice

Planting density:
10,000 vines / hectare

Middle age :
43 years

Yield:
50 hl / hectare

Situation:
Hills of Morgon - Climate of Douby

Exhibition:
South East

Cut :
Short, goblet (traditional size)

Culture mode:
Rational viticulture - Traceability management

Harvests:
Manual harvest

Tanks:
70hl cement vats to refine the plot selection and enhance each batch

Maceration:
12 to 15 days depending on the lot - Traditional vinification in whole bunches

Fermentation temperature:
28 to 30 ° C (controlled temperature)

Breeding :
In oak casks - Malolactic fermentation carried out after the end of alcoholic fermentation

Traffic jam :
At the castle in spring

Nos vins sont conditionnés en cartons de 6 bouteilles de 75cl et en cartons de 3 pour les Magnum.

Les frais de port sont inclus dans les prix présentés ci-dessus, et ces prix sont dégressifs selon la quantité commandée.