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10 small plots are making this red Mercurey rouge + 3 plots of Premier Cru (En Sazenay ; Champs-Martin ; Clos L'Évêque).
Climat & Soil : dominated by clay and limestone with a clay predominance. Various exposures.

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 pre-fermentation during 4 to 6 days to work on the phelonic component's exctraction. Grapes are previously partially destemmed. Then full maceration lasts for 15 days during which we'll use only pigeages (punching the cap). 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 80% in traditional Burgundian 228 liters barrels and 20% in stainless steel vats during 12 months. We use around 15% of new barrels.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.

Tasting notes

Beautiful ruby cherry colour. Limpid
The nose reveals jammy fruits aromas, humus and undergrowth notes.
on the palates, wine is fresh with acidulous fruits and cherry notes.
Delicate and silky tannins.

Food and wine pairings

Our Mercurey Rouge 2014 will perfectly match with pork chops, beef ribs, meats and cheeses as Brie de Meaux, Ossau-Iraty.

Service and cellaring

It can be served from now at 13-14°C or kept in cellar for 3 to 6 years.

Art of tasting

Owning great wines in your cellar is not enough, you also need to know how to serve them.
Température is an essential element, around 53-57° F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wines's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more easily the richness and the complexity of a great wine.