Fruit
Earth
Acid
Body
Tannins
Notes from Jasper Morris - Inside Burgundy
"Pretty pink red in colour, with a very slight reduction on the nose alongside the firm darker fruit of Morey. After this firm nose the palate offers greater succulence than expected. This is a hillside wine so it is more about the quality of the fruit than depth of flavour and weight."
Country
France
Sub-Region
Morey-Saint-Denis
Region
Burgundy
Varieties
Pinot Noir
Farming
Lutte raisonnée
Soil
Limestone bedrock with little topsoil
Winemaking
Once the grapes arrive in the cellar, the crushing of the bunches helps to improve the texture of the cap and to prolong fermentation time. According to the intensity of the alcoholic fermentation, punch downs will take place from 2 to 8 times per day. Malolactic fermentation usually takes place in the spring when the cellars are heated gently by the warmer weather.