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Cheverny rouge AC 2016
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  • 158. Cheverny rouge AC 2016

    Domaine de Montcy

    60% Gamay, 35% Pinot Noir, 5% Cot (12.5% alc.)

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    A delicious spring/summer red, with delicate red fruits and a touch of spice. This is best drunk slightly chilled. Very low sulphur. For drinking now to 2018.

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Further details
Winemaker
Laura Semeria
Location
Cheverny, lieu-dit Le verger for pinot noir and côt and lieu-dit La rue colin for Gamay.
Size of domaine
20 hectares in total, of which this cuvee is 4ha.
Grape
60% gamay, 35 % pinot noir, 5% côt, 25 year old vines. 6.600 vines per hectare, trained gobelet and cordon de royat.
Terroir
Clay and limestone soil. 100m above sea-level. Flat aspect. Soil is 0.4m deep.
Viticulture
Certified organic with Demeter® and biodynamic practices. De-buds but never vendanges en vert. Ploughing during Autumn and Spring and whenever it is necessary. Sulphur and Bordeaux mix are used against oidium and mildew. No pesticides. No compost used. Manual harvest. Yields average 35 hl/ha.
Vinification
100% destalked. Cold prefermentation at 10°C for 3 days. Grapes are not crushed. Stainless steel vats used for fermentation, indigenous yeasts only. No chaptalisation. Average temperature of fermentation is 15°C (20°C max.). Temperature is controlled and cooling system is used. One or two cap punching / pumping over per day during fermentation. The fermentation lasts for 2 weeks. Cuvaison for one or two days after the end of the fermentation. Uses a pneumatic press. Free run and press juices are aged separately and blended at the end of the ageing. Stainless steel vats for the elevage. One racking after malolactic fermentation. 8 months elevage on average. No batonnage. No fining and light filtration by Kieselghur. Bottled three times a year from April onwards. 20.000 bts produced per year.
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