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Vincent Girardin Meursault Les Charmes-Dessus 2013
 
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2008640-1

Vincent Girardin Meursault Les Charmes-Dessus 2013
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The vines are located in the village of Meursault, in the south of the Côte de Beaune. The "Le Charme-Dessus” plot is in the south of the Meursault village, not far from Puligny Montrachet and aside "Les Genevières” and "Les Perrières” climats. Soil : Clay and limestone. The subsoil is composed of different limestone layers (pebbles, marly soils).The slope is low. Southeast exposure. 100% chardonnay - Guyot pruning with different yearly works in the vineyard (pruning, trellising on wires/tying-in, thinning fruit-bunches).

The grapes are harvested by hand and sorted out once when picking the grapes. They are lightly pressed in a pneumatic press at a low pressure to get a slow extraction. After a gentle extraction of the must, the wine is put in French oak casks of 228 liters (20% of new oak) for both of alcoholic and malolactic fermentation with wild yeasts during 16 months.

Ageing on fine lees. A month before the bottling, the wine from the different barrels is put in a stainless steel tank to make the blend. The wine is finally fined and lightly filtered before bottling it according to the lunar calendar ("root” day for wines for ageing).

Honey, toasted bread aromas. Good and strong structure in mouth.

Fish, shellfish or creamy white meat.
The vines are located in the village of Meursault, in the south of the Côte de Beaune. The "Le Charme-Dessus” plot is in the south of the Meursault village, not far from Puligny Montrachet and aside "Les Genevières” and "Les Perrières” climats. Soil : Clay and limestone. The subsoil is composed of different limestone layers (pebbles, marly soils).The slope is low. Southeast exposure. 100% chardonnay - Guyot pruning with different yearly works in the vineyard (pruning, trellising on wires/tying-in, thinning fruit-bunches).

The grapes are harvested by hand and sorted out once when picking the grapes. They are lightly pressed in a pneumatic press at a low pressure to get a slow extraction. After a gentle extraction of the must, the wine is put in French oak casks of 228 liters (20% of new oak) for both of alcoholic and malolactic fermentation with wild yeasts during 16 months.

Ageing on fine lees. A month before the bottling, the wine from the different barrels is put in a stainless steel tank to make the blend. The wine is finally fined and lightly filtered before bottling it according to the lunar calendar ("root” day for wines for ageing).

Honey, toasted bread aromas. Good and strong structure in mouth.

Fish, shellfish or creamy white meat.

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