La Côte Mâconnaise, France
Time to drink:
Winemaking Details: The harvested grapes are transported to the press very quickly in order to prevent oxidation. After a very gentle pneumatic pressing, the musts are transferred into low temperature settling tanks w here they settle within 24-36 hours. Fermentation is carried out using indigenous yeasts, with the temperature controlled between 18-21°C, to preserve all the aromas. The wines are left on the lees until the completion of their malo-lactic fermentation after which they are racked. The wines are bottled between May and June.
Additional information: As we were excited by the quality, and even more by the consistency of this wine, which w e have set apart for several years, w e w anted to give it prominence within the “Les Essentielles” range. All the grapes come from the village of Chardonnay itself, located a few kilometres south of Mancey. This is Chardonnay from Chardonnay! It comes from vines with low er yields, grow ing in calcareous soils on slopes with the best exposure, which produce a very aromatic wine.