Mercurey 'Magnum'

10 small plots are making this red Mercurey rouge + 3 plots of Premier Cru (En Sazenay ; Champs-Martin ; Clos L’Évêque).
Climat & Soil : dominated by clay and limestone with a clay predominance. Various exposures.
To preserve their integrity, grapes are carefully harvested and sorted out by hand.
Before beginning the alcoholic fermentation we make a cold pre- fermentation during 4 to 6 days to work on the phelonic component’s exctraction. Grapes are previously partially destemmed. Then full maceration lasts for 15 days during which we’ll use only pigeages (punching the cap). Intensity and numbers are lead to the concentration of tannins, perfumes and colour.
Alcoholic fermentation is realized with natural yeasts.
After maceration, free and press wines are separated for aging.
Aging process is taking place 80% in traditional Burgundian 228 liters barrels and 20% in stainless steel vats during 12 months. We use around 10% of new barrels.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.