Chapelle de Blagny Blagny 1er Cru Sous le Dos D’Ane Rouge 2016

Vinification method

Manual Harvest. Traditional vinification.Cold vatting for 3 to 6
days at a temperature of 14 °C. Fermentation for 8 to 15 days.
Pigeage depending on the vintage. Maturing for 12 months in oak
barrels, 30 % new oak, then 3 to 6 months in stainless steel tanks.
Bottling and racking at the domain.
The Blagny “sous le dos d’âne” Premier Cru, just like its neighbor Meursault-Blagny Premier Cru Blanc, is strongly marked by its
terroir. It is one of very few appellations in the Côte de Beaune
where Chardonnay and Pinot Noir grow happily side by side on
the same parcel.
During the first four years the wine offers a complex range of
aromas with dark fruits such as black cherries followed by spicy
notes. After five to seven years of aging, aromas of undergrowth
develop. An ideal accompaniment to pigeon, duck, winged game
and meat in reduced sauces.