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THE INEVITABLE

LES PARCELLAIRES

Le Mont de Pierre

MÂCON-IGÉ

From the Gamay grape variety, the oldest vines are vinified in Burgundy with grape destemming. During the maceration period – at 18°C for 10 days – we carry out reassembling to gently remove colors and tannins from the skins. This vintage, essentially made from old grapes, gives a fruity and rounded wine, as well as a beautiful body with a cherry-red color that is typical of the Gamay grape.

Le Mont de Pierre
GRAPE VARIETY:

GAMAY

TERROIR :

CLAY-LIMESTONE

EXPOSURE :

South-east

AGE :

25 to 60 years old

Planted between 1992 and 2021

0,8 Hectares

VINTAGE CUTTING :

Single Guyot (cane training system)

HARVEST:

Hand-picked (old vines) and machine-picked (young vines) and blending

RECEPTION :

Sorting belt, destemming and vatting

VINIFICATION :

In vats, maceration from 5 to 7 days

FERMENTATION :

Controlled temperature of between 13°C and 17°C

CRUSHING

Slow pneumatic at low pressure

BOTTLED :

On the estate, in spring following the harvest

MEDALS AND HONOURS

medals contest Mont-de-Pierre
Concours de la St-Vincent :

Vintage 2016

Concours de vins de Mâcon :

Vintage 2011, 2012, 2014, 2016

SÉLECTIONNÉ CAVE DE PRESTIGE BIVB

Vintage 2018

REVUE BOURGOGNE AUJOURD'HUI

Quote in n°131 : 15,5/20

Parcelle Le Mont De Pierre du Domaine FICHET