Mercurey Manoir de Mercey Domaine Berger-Rive


This wine has a ruby red flower aroma and red fruit mixed with fine woody notes. The palate is soft and round tannins on a matter still present.


Serve at 17-18 ° on a side of grilled beef, game.


It can be kept for another 2 years.


100 % Pinot Noir


The name Mercurey about 700 hectares of vineyards in the heart of the CoteChalonnaise in Burgundy.In the name Mercurey, soils derived from hard limestone make up almost 40% of the area.


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 insufficiently ripe grapes. Manual harvesting is generally érafléepuis vatting.Maceration pre-fermentation cold is sometimes practiced. The fermentation can begin,usually after a yeast. Then begins the work function of polyphenols (tannins,anthocyanins) and other qualitative elements of the grape (polysaccharides, etc..). The extraction is done by punching operation which consists in pushing the pomace in the fermenting juice with a wooden tool or a robot today pigeur hydraulic. More commonly,the extraction is conducted by pumping, a process which involves pumping the juice from the bottom of the tank for watering the pomace and qualitative components and washgrapes. Alcoholic fermentation temperatures may be higher or lower with an overall average of 28 to 35 degrees maximum fermentation. Chaptalisation is achieved if the degree is natural enough: this practice is regulated. After alcoholic fermentation,following the operation which gives the wine racking gout and wine press. The malolactic fermentation takes place then but is temperature dependent. The wine is racked andplaced in barrels or vats for breeding (with topping and filling). Breeding occurs over several months (12 to 24 months) then, the wine is fined, filtered and bottled.

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