Village de Chavot : La Potote, Les Rouges Maisons. Clay and silty soils, quite deep, with a presence of flints and little stones. Chalky subsoils. Village of Mancy : Les Hautes Norgeailles, Les Bas putroux. Clay soils with a little silt stratum in surface. Chalky subsoil.
Traditional, done in a sustainable way and influenced by ecological methods
Grapes are picked up by hand when fully ripen, and traditionally pressed. Alcoholic fermentation in barrels from Burgundy (aged of 4 years minimum). No malolactic fermentation
Ageing during 6 months with regular stirring of the lees.
Selected old vine, massale selection parcels of Meunier planted between 1947 and 1953 in the villages of Chavot and Mancy. Soils are clay and silt with flint, small stones and chalky subsoils. Primary fermentation takes place in neutral barrels from Burgundy, aged 6 months with regular lees stirring, no malo, dosage of 2-4 gr/l. Intended as a tribute to their ancestors and to the Meunier grape.
Field Publication Computed: