Mercurey blanc Premier Cru
"La Mission" Monopole
Terroir
Chalky-clay soils (clay is predominant)
Winemaking and Aging
Grapes are harvested by hand then pressed in a pneumatic press. Alcoholic fermentation and maturing are 100 % made in oak barrels with 30 % of new barrels. Stirring of the lees is made once a week. Malolactic fermentation is 100% realized. Wine is bottled in Traditional Burgundy bottles.
Tasting notes
The very attractive light yellow robe shows brilliant green reflections.
The fine and elegant nose develops aromas of white flowers and fruits and final woody notes.
Mouth reveals a very good balance. This powerful and long wine has a final sweet note with sweet spices aromas like cinnamon.
The fine and elegant nose develops aromas of white flowers and fruits and final woody notes.
Mouth reveals a very good balance. This powerful and long wine has a final sweet note with sweet spices aromas like cinnamon.
Food and wine pairings
This wine will perfectly match with sea foods trays, cooked pork meat or white meat.
Service and cellaring
It can be served from now at 12-14° C or kept in cellar between 3 and 5 years.
Art of tasting
Owning great wines in your cellar is not enough, you also need to know how to serve them.
Température is an essential element, around 53-57° F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wines's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more easily the richness and the complexity of a great wine.
Température is an essential element, around 53-57° F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wines's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more easily the richness and the complexity of a great wine.
