Bourgogne Hautes Côtes de Beaune

Bourgogne Hautes Côtes de Beaune Manoir de Mercey Domaine Berger-Rive

Tasting

On a beautiful cherry color, this Bourgogne Hautes Cotes de Beaune gradually openswith aromas of red fruits (cherry dominant), then jam, in an atmosphere a bit woody.

Serving

It is to serve at 17-18 ° on grilled or roasted red meats, game, white meats and cheesesclassic not too strong.

Aging

Ce vin parfaitement équilibré devrait très bien se tenir pendant 5-6 ans voire davantage, à suivre...

Grape

100 % Pinot Noir

Terroir

Flexible and a good length, it is now used on fresh Located in the southern part of the Gold Coast, the vineyards of the Cote de Beaune Ladoix Serrigny starts and ends in Maranges.25 km of an inexhaustible talent where, on 3000 ha, the greatest dry white wines rub shoulders with the world renowned red wines such as Pommard, Santenay, Corton (sole great wine from the Côte de Beaune). Black Pinot and Gamay grapes are the exclusivered wines. Chardonnay in turn offers us all the richness and complexity of its aromas.

Winemaking

The grape harvest is ripe and manually or mechanically. Manual harvesting is mostlysorted, either in the vineyard or the cellar with a sorting table, which will remove thedecayed or inadequately mûres14 clusters. Manual harvesting is generally broken and then put into vats. Maceration pre-fermentation cold is sometimes practiced. The fermentation can begin, usually after a yeast. Then begins the work function ofpolyphenols (tannins, anthocyanins) and other qualitative elements of the grape(polysaccharides etc..) 14. The extraction was done by treading, which operation is topush the pomace in the fermenting juice with a wooden tool or a robot today pigeurhydraulic. More commonly, the extraction is conducted by pumping, a process whichinvolves pumping the juice from the bottom of the tank for watering the pomace andqualitative components and wash grapes. Alcoholic fermentation temperatures may behigher or lower depending on the practices of each winemaker with an overall average of 28 to 35 degrees maximum fermentation14. Chaptalisation is achieved if the degree isnatural enough: this practice is réglementée14. After the alcoholic fermentation followsthe racking operation which gives the run wine and press wine. The malolactic fermentation takes place after but is temperature dependent. The wine is racked andplaced in barrels or vats for breeding. Breeding occurs over several months (12 to 24 months) 14 and then the wine is fined, filtered and bottled.

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