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Bugey AC 2015 Montagnieu Mondeuse
  • 52. Bugey AC 2015 Montagnieu Mondeuse

    Franck Peillot

    100% Mondeuse Noire (12% alc.)

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    Some vines here were planted pre-1900 and the rest between 1972 to 2003 with 1.20h in total.  Tends to thrive where altesse doesn’t and vice versa!  Not destalked and macerated in an open cuve for ten days, it was then cuve aged for eight months.  Deep dark colour, but judicious extraction of black forest fruits. After six months in bottle it develops a beautiful bouquet, peony, cinnamon, black pepper and numerous spices, and its youthful, initially angular tannins round out and become velvety and harmonious. Available November. For drinking now to 2020.

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Further details
Winemaker
Franck Peillot
Location
Village of Montagnieu (Lieux-dits : Presles, le Nez , Courtieu), Ain (01).
Size of domaine
6 hectares in total of which Mondeuse comprises 1ha.
Grape
100% Mondeuse. 10 year old vines (0.5 ha) and 80 year old vines (0.50ha). Massale selection from the domaine for the 80 year old vines. Clonal selection (clone 368) for the youngest vines. SO4 , Riparia, Gravesac and Fercal rootstocks. 5500 p/ha for the young vines and 9000 p/ha for the old vines. The young vines are trained “Guyot simple” and the old vines are trained “Gobelet sur échalas” (1.80m high).
Terroir
Calcareous mass of fallen rocks on Jurassic marls. Soil is 1 to 3m deep. 300 to 350m above sea-level. Gradient sometimes up to 50° on south-west facing slope.
Viticulture
Debuds and also vendanges en vert. Subsoiling during Autumn – i.e. ploughing slightly off the contour – with an implement that minimises soil layer disturbance, to aerate, provide irrigation channels and store water. Doesn’t leave grass to grow. 1 weedkiller treatment per year. Uses a brushcutter too to manage grass. Conventional treatments as varied as possible against oidium and mildew. Limited to 6 treatments per year and, also, treatments stopped as soon as possible (usually end of July). No treatment against pest and insects. Artificial fertilizer with nitrogen used in Spring. Tedious trellising with rye straw on “échalas”. Removal of laterals for a better maturity and good disease prevention. Manual harvest. 50 hectos per hectare yield.
Vinification
No cold pre-fermentation. Does not destalk. Grapes are crushed by feet. Concrete and stainless steel vats for the fermentation. Yeast starter (F10 base), chaptalisation by 1 to 1.5% and the wine is neither acidified nor de-acidified. 1 to 2 days cuvaison. Alcoholic fermentation at 20 to 25°C for 8 to 10 days. One pumping-over/cap-punching per day and one release during maceration. Temperature is not controlled. Uses a pneumatic press. Press wine is blended with free-run juice. Temperature is around 18°C during malolactic fermentation. No SO2 until the end of the malolactic fermentation (protected by the CO2 rapidly produced by the yeast starter). Aged for 6 to 8 months in stainless steel vats or enamelled steel vats. Racked 2 to 3 times per season. No bâtonnage, no filtration and fining with gelatine if needed. Usually two bottling per year (March/April and July). Uses their own bottling line. 5.000 to 8.000 bottles produced.
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