Beschrijving

Origine

Bernard Moreau works nearly 7 hectares of vines on his own. These grow on the slopes surrounding Mancey, Vers and Jugy. His biggest production is that of Mâcon-Mancey and red Bourgogne. The great diversity of the terroirs brings a lovely complexity to the domaine’s wines.

Vinification

The grapes are crushed on arrival at the winery. Fermentation creates a rise in temperature, which helps the maceration process and leads to the diffusion of the colour throughout the fermenting must. It lasts about 8-10 days, during which time pumping-over operations are carried out and the temperature is constantly monitored. The delicacy and fruit of the Pinot Noir, grown in this type of soil, call for careful fermentation without too much "punching down". The juice is then drawn off and the pulp pressed. The free run and press juices are blended together in certain proportions. A proportion of the wine is then stored in vat, about 10% of the wine goes into new barrels, and another proportion is housed in barrels already used for 1 to 5 vintages, all the 228 litre traditional Burgundy barrel size.