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Musigny Grand Cru

Musigny Grand Cru

  • The vintage
    • The climatic conditions were very mixed in 2016. The harvests took place later than usual in order to allow the grapes to reach their optimum ripeness levels. Our wines present fruity aromas. The wines are smooth and fleshy. This promises to be a very distinctive vintage.

  • Appellation
    description
    • Introduction

      Musigny and Petits Musigny are situated on a rocky terrace overlooking the Clos de Vougeot parcel and facing the rising sun. There was previously a Gallo-Roman settlement here owned by a certain Musinus who gave his name to what would later become one of the most prestigious terroirs in the whole of Bourgogne Ten vine owners currently produce Musigny Grand Cru wines and we are the smallest with just three "ouvrées" in surface area. We own two small parcels, one in the North and the other in the heart of the appellation.

    • Exposition

      East, South-East

    • Soil

      Shallow limestone soils, red clay and pebbles

    • Grape Variety

      Pinot Noir

    • Characteristics of our plot

      Surface area

      12 a 70 ca - [0,31 Acres]

    • Characteristics of our plot

      Years the vines were planted

      1945, 1990

  • Winemaking
    • Winemaking

      The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. Our Musigny is aged for 18 months in French new oak barrels (just 2 barrels in total) which have been selected for their fine grain and moderate toast. The wines are left to age in our hygrometry-controlled cellars at consistent, natural temperatures.

  • Tasting
    • Serve with

      Roasted meats, lamb shank, stuffed turkey, veal with morel mushrooms, farm-bred chicken with truffles

    • Serve at

      16°C

    • Cellaring Potential

      10 to 25 years

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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