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10 small plots and 6% of Premier Cru are making this Mecurey Rouge.
Climat & Soil : dominated by clay and limestone with a clay predominance. Various

Winemaking and Aging

To preserve their integrity, grapes
are carefully harvested and sorted
out by hand.
Before beginning the alcoholic
fermentation we make a cold prefermentation during 4 to 6 days to
work on the phelonic component's
extraction. Grapes are previously
partially destemmed. Then full
maceration lasts for 15 days during
which we'll use pigeages (punching
the cap) and/or pumping-over.
Intensity and numbers are lead to the
concentration of tannins, perfumes
and colour.
Alcoholic fermentation is realized
with natural yeasts.

After maceration, free and press
wines are separated for aging.
Aging process is taking place 65%
in traditional Burgundian 228 liters
barrels during 7 months (10% of
new barrels).
Then, the wine spends 2 more
months in sttainless-steel vats.

Tasting notes

Bright and shiny red color with purple tints.

After aeration, the nose is developping aromas of
fresh red fruits, completed by floral notes such as

On the palate, the attack is straightforward and
chiseled. Nice balance between acidity and
roundness. Tanins are fresh, allowing an elegant
and fresh finish.

Food and wine pairings

Very versatile wine which can be served from the
aperitive to chocolate desserts through savory meat
or vegetables dishes.

Service and cellaring

It can be served from now at 15-16°C or kept in
cellar for 10 years.