WINEMAKING
Gravity tanked, indigenous yeasts, without SO2,Carbonic maceration (whole bunches fermented in anaerobic) for 10 days and then semi-carbonic for 10 days, manual raking, old-fashioned pressing with vertical press.

AGING
100 % 228 liters oak barrels (about 10 wines old) for nine to eleven months on fine lees. Bottled unfiltered with a very small addition of sulphits (<10mg/L de SO2 free, <10mg/L de SO2 total).

CHARACTER
Our generous and fleshy Morgon offers notes of black cherries and spices; the pallet is ample possessing beautiful silky tannins.

A few years of care and ageing will be welcome.

Store at a temperature below 14°C.

Technical sheet