On this approximately 55-year-old plot, the grapes ripen quickly and give a generous Meursault that does not lack tension.
Manual harvest, direct pneumatic pressing in whole, uncrushed bunches, cold settling for 2 days, alcoholic fermentation with indigenous yeasts and malolactic fermentation in barrels. Racking in stainless steel vats for blending and resting for 1 month before filtration and bottling.
About the Wine Maker
Since 2017, Pierre-Henri has been making ‘Vins Naturel’ under his own name. His wines show that through good vineyard management, and clean cellar work, you can make flawless wines without additives. Rougeot’s wines are so good that they almost come across as 'conventional'. And that, according to Le Vineur, is precisely what natural wine is all about!