Meursaul Domaine Pierre Matrot, Meursault, France 2011
Average age of the vines: 40 years (11 parcels).
Pressing of the entire grapes in a pneumatic press.
Fermentation in one- to five-year-old oak barrels.
Temperature control (18-20 °C), duration of the fermentation 8 to 10 weeks.
Maturing on lees for 11 months.
Complete malolactic fermentation
“Bâtonnage” (stirring up of the lees) depending on the vintage.
Bottling after one racking
A white wine with character, often described as a “sweet dry wine”, since dominated by notes of cream and honey. It requires three to five years in order to develop its entire range of aromas and is a superb accompaniment to fish, starters and white meat.