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Arbin Mondeuse AC 2013, La Belle Romaine
  • 39. Arbin Mondeuse AC 2013, La Belle Romaine

    Château de Mérande

    100% Mondeuse (12% alc.)

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    Really well made wine from Savoie’s most renowned mountain terroir for mondeuse. Partially destalked and aged in cuve, this is a delicious wine with floral(violets and peonies)and black fruits aromas and flavours, spice, and a saline freshness backed by savoury tannins. For drinking now to 2019.

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Further details
Château de Mérande - Domaine Genoux
Villages of Arbin and Montmélian
Size of domaine
12 ha in total (6 ha for this cuvée).
40-year-old Mondeuse Noire. ¾ massale selection from their own vineyard on 3309 Couderc rootstock. ¼ clonal selection (clone 368). 8000 vines per hectare, trained Gobelet palissé or Royat simple.
Glacial moraine with mass of fallen rocks from Kimmeridgian era. 250m above sea-level. South / South-East aspect, 20 to 50% slope. Depth of the soil is 20cm to 2m.
Vin Bio, certified Ecocert© and in the process of certification with Biodyvin©. Very severe debudding; vendanges en vert only with young vines. Ploughing in Spring and Autumn with a horse. Leaves grass to grow. Works the soil (mowing, etc.). Essential oils and infusions of plants (nettle, horsetail, copper, sulphur and whey) are used against oidium and mildiou. Cow manure (more or less decomposed) is used as a fertiliser, according to needs and also flour of feather in Spring. Hand harvested. No table de trie is used. 40 hl/ha yield on average.
No cold maceration as it doesn’t work well with this grape variety according to Yann. 20 to 90% destalked (depending on the ripeness of the stalks). Grapes are crushed during the second phase of maceration. Temperature controlled stainless steel vats for the alcoholic fermentation. Only natural yeasts are used. Chaptalises by 1 or 2% depending on vintages. Alcoholic fermentation lasts 10 days to 3 weeks, at 25°C (max. 30°C). 5 to 6 pumping over / cap punching during fermentation and 10 to 12 pumping over / cap punching during cuvaison. Cuvaison lasts 1 week to 10 days. Pressed using pneumatic press. Press wine is aged separately; sometimes it is blended. Micro-bullage technique only used during vinification. 90% of the wine is aged in stainless steel vats and 10% in new oak barrels (medium heat). 2 to 3 rackings. 8 to 10 months elevage in total. No batonnage, no fining and no filtration. 2 bottlings per vintage done by a service provider (in May and in September). 30.000 bottles produced in total.
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