Chateau de Chamirey Mercurey Rouge Clos de la Maladiere 2019

The vineyard Clos de la Maladière is composed by 3 plots planted between 1959 and 1979.

During winemaking, to preserve their integrity, grapes are carefully harvested and sorted out by hand. Before starting the alcoholic fermentation we make a cold prefermentation during 4 to 6 days to work on the phelonic component’s extraction. Grapes are previously 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 100% in 400 liters barrels during 16 months. We use around 15% of new barrels. Then the wine spends 2 more months in stainless-steel tanks.