The climate “Côte du Moutier” means coast of monks, it belonged to the abbey St Germain d'Auxerre. It is characterized by tannicity, spicy and atypical, it will ideally accompany meats in sauce and game.
This climat d’Irancy “Côte du Moutier” was vinified in my new vat room located in Villy (Chablisien).
Made from Pinot Noir and César (around 8%), this vine planted at 7,500 vines/ha about twenty years old, with an area of 0.2525 ha on clay-limestone soil kimmeridgian and facing south, was harvested manually, the sorted grapes were brought back to crates by truck, completely destemmed, then vatted directly in a thermoregulated stainless steel tank.
In order to better control the fermentation, the vat was cooled and punched for 4 days, then inoculated to begin alcoholic fermentation. The was reassembled, then devatted at the end of about fifteen days. The drop wine and the start of the press assembled, were settled before aging in stainless steel vats. A few months after the malo, this wine was filtered by the new process of tangential filtration, so as not to put intrans in the wine.
