Alphonse Mellot

La Demoiselle - Sancerre red
 




  Tasting notes

Firm ruby colour, the nose expresses the soil.
Here the flinty clay is shown in hints of smoked food and cherries in kirsch, all blended in extremely silky tannins.


Matching wine and food

Poached eggs with boletus wine sauce, spicy wild duck, pears in cinnamon.


Serving temperature

14° to 16°C as an aperitif or on its own and 14° to 18°C with meals.


Harvesting

La Demoiselle has been produced for 52 years on a parcel of land.

Average yield: 26 hl / ha

It is picked in small 25 kg boxes. Thanks to a vibrating table followed by a sorting table all grapes have been sorted, stemmed and transported into the wine vats by conveyor belt. It is fermented in 60 hl truncated wooden vats.


Area: 1.20 ha


Grape variety: Pinot Noir


Vineyard facing: South-southeast


Geology
Topsoil: Flinty clay layer
Subsoil: Upper cretaceous


Planting density

9,000 vinestocks / ha


Viticulture

The vines are pruned by the simple Guyot method.

The vineyard is trained in organic and biodynamic vine growing.


Wine-making

Cold maceration is carried out for 8 to 12 days then fermentation starts.
During this time the cap of skins is punched and a little must is added (about once a day). Fermentation temperature does not exceed 28°C to retain all the Pinot Noir aromas.

Fermentation lasts on average 4 weeks.

It is taken from the vat by conveyor and then delicately pressed. Press wine is blended with free run wine or made into wine separately. All the wine is pumped straight into casks for malolactic fermentation after settling.

It is aged in new casks for 14 months on average.

About 3,000 bottles of La Demoiselle are produced and it is bottled by us on the estate.


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