DOMAINE SAINT-MARC
MARANGES 1er Cru "Clos Roussots" rouge 2019
Discontinued
100% Brand New
Order Above $49 Get Free Shipping
Cautions
根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
Overview
Area: 0.40 ha
Grape variety: 100% Pinot Noir
Age of the vines: 70 years
The 1er Cru “Clos Roussot” faces south-east at an altitude of around 250 metres. The soil is composed of entroque limestone and limestone scree.
Cultivation method: Pest control, all the rows are grassed in order to limit the erosion of this old plot which is still very healthy, giving very concentrated small grapes.
Harvest: Manual in perforated boxes of 20 kg.
Yield: 30hl/ha
Vinification: Sorting of the harvest then complete destemming of the bunches cold pre-fermentation maceration for 5 days at 12°C, fermentation for 14 days with pumping-over and some punching down to improve the extraction then hot post-fermentation at 25°C for 3 days.
Aging: 80% put in barrels with 30% new barrels and 30% barrels of one or two wines and 20% in stainless steel vats for 12 months. Assembly after 12 months of the tank and the barrels for bottling.
Food and Wine Pairing: A rather tannic wine to be left to age for 3 to 5 years and which will go perfectly with game, cassoulet or a refined Époisse.
Grape variety: 100% Pinot Noir
Age of the vines: 70 years
The 1er Cru “Clos Roussot” faces south-east at an altitude of around 250 metres. The soil is composed of entroque limestone and limestone scree.
Cultivation method: Pest control, all the rows are grassed in order to limit the erosion of this old plot which is still very healthy, giving very concentrated small grapes.
Harvest: Manual in perforated boxes of 20 kg.
Yield: 30hl/ha
Vinification: Sorting of the harvest then complete destemming of the bunches cold pre-fermentation maceration for 5 days at 12°C, fermentation for 14 days with pumping-over and some punching down to improve the extraction then hot post-fermentation at 25°C for 3 days.
Aging: 80% put in barrels with 30% new barrels and 30% barrels of one or two wines and 20% in stainless steel vats for 12 months. Assembly after 12 months of the tank and the barrels for bottling.
Food and Wine Pairing: A rather tannic wine to be left to age for 3 to 5 years and which will go perfectly with game, cassoulet or a refined Époisse.
Specifications
The trademarks, logos, words and pictures on this page belong to the brand owner.
Cautions: Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.