Clos des Montaigus

MERCUREY 1ER CRU

Grand Vin de Bourgogne

89,00€

CERTIFIED BY ÉCOCERT

At home in 3-5 days in France

Free delivery in France from 6 bottles

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Clos des Montaigus has been one of the five historic 1er Crus of the Mercurey appellation since 1944. Our Pinot noir grapes are the fruits of very young vines planted in 2017 on this centuries-old terroir worked manually, excluding any form of mechanization and following the precepts of biodynamics.

Every drop of this wine is the result of integral vinification, a singular and artisanal approach, reserved for exceptional vintages. The confidential production of 400 bottles, from two 228 liter pieces, reveals the rarity of this Burgundy wine.. Each bottle bears the unique signature and a number carefully assigned by the hand of the owner, Mia Subotic, giving this vintage a personal imprint.

At home in 3-5 days in France

Free delivery in France from 6 bottles

Secured payments

All our packaging is recyclable - Think about sorting!

TERROIR
WINEMAKING AND AGING

Clos des Montaigus is a historic 1er Cru from Mercurey. This plot of 8.9 acres (or 890 square meters) has only 900 vines newly planted in 2017. A new adventure for this centuries-old terroir. Cultivating our vines following the precepts of biodynamics means nourishing the earth as we nourish our own body, with care and respect. We choose natural methods where plants are used to nourish and revitalize the soil and the vines, excluding any chemical input. Biodiversity is encouraged to guarantee the balance of our ecosystem. Healthy soils, well-kept vines and a preserved environment produce grapes of impeccable health quality. The beginning of the production of a great wine.

An integral winemaking technique. This involves harvesting the grapes by hand, delicately placing the whole bunches, berries and stalks, in a French oak barrel called “l’Ouvrée”. This unique vinification allows the accomplishment of alcoholic and malolactic fermentations within the barrel. A daily manual rotation of the Ouvrée, accompanied by a few batonages, takes place over a fortnight. At the end of this phase, the juices and solid components are carefully pressed. Then the precious liquid is funneled into a barrel dedicated to aging for a period of 13 months in the heart of our centuries-old cellars.