Chambolle-Musigny (Red)

Origine

This village appellation spans 100 hectares of production and on average yields 3,600 hectolitres of exclusively red wine. The soils farmed within this appellation zone are highly
concentrated in pebbles and gravel, which enhances the wine's suppleness. These soils also contain significant amounts of iron. The estate's growing area covers 0.8386 ha. The vine is cared for using methods that best suit the particular soil and varietal. Pruning follows the simple Guyot cane technique.

Vinification

The grapes are picked by hand and sorted on the domaine. The proportion of whole bunches used varies from 10 to 30% depending on the vintage.
Vinification:
- Cold pre-fermentation maceration for 3-5 days
- Followed by 4-5 days fermentation when the must is transformed into wine using indigenous yeasts
- 3-4 extra days are allowed to complete the extraction of the soluble matter (tannins, anthocyanins, etc.) and give it the time to incorporate into the wine.
%u200BAfter pressing, the new wine is transferred directly to 228-litre oak barrels (25% of which are new). Malolactic fermentation using indigenous bacteria then completes the fermentation process. The wine is aged for 18 months in oak barrels, during which two racking operations are carried out to remove the lees. We bottle the wine ourselves, unfiltered, on the domaine.

Notes de dégustation

A decisively red colour. During its earlier years, raspberry fragrances prevail, yet other fruits also enter into the nose; with time, these aromas give way to meatier scents and savours.

Mets d'accompagnements

This wine is your perfect accompaniment for white meat and roasted meat dishes. Chambolle-Musigny offers considerable suppleness while at the same time conserves the high quality requisite for ageing, making the tasting experience enjoyable after as little as 2 years of ageing and every bit as enticing later on, even beyond 10 years in the bottle.