Deep ruby colour
Very aromatic, with red fruit andspicy notes.
Elegant, with wonderful aromas and tannins typical of Corton wine. Great length and pleasant finish.
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Wine maker notes
Once the harvest is delivered to the winery hall, it is hand sorted in order to keep the best bunches of the grapes.
After the destalking of the grapes, its juice, skins and pulp are put into the vat for 15-18 days. The prefermentary cold maceration starts during this period and lasts for 5-6 days, followed by an alcoholic fermentation. Cap-punching is made during this period in order to obtain complete and perfect maceration.
The juice is separated from the rest of the must after the pneumatic pressing and the wine starts its aging during 12 months in new oak barrels (about 40%), in the oak barrel of 1 or 2 years (about 60%).
Origin of the castle ...
The origin of the Chateau de Meursault goes back to the 11st century. In 1666, the owner of Pierre de Blancheton, lawyer at the Parliament of Burgundy will remain there until the Revolution.
At the beginning of the 19th century the property was extended, partly under the impetus of the Serre family, who carried out major architectural modifications and who considerably developed the vineyards of the estate
Through the lottery of succession, the estate of the Chateau of Meursault was bequeathed to the Count de Moucheron, who left it to his eldest son, Etienne. During this era, the estate was a quarter of its present size.
In 1973, Andre Boisseaux owner of the Kriter Group and the Maison Patriarche bought the Chateau of Meursault and completely restored it.
At the end of 2012, this Burgundian gem was acquired by the Halley family, which wants to continue and expand the influence of the Chateau in France and abroad.
Today, the Chateau of Meursault is one of the most beautiful and largest properties in Burgundy.