Pierre-Henri Rougeot Saint Romain 2018
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This village perched at 400 - 450 m above sea level whose vines are on limestone and sloping soils gives a fresh and long-lasting wine with impeccable balance.
Vinification: Manual harvest, direct pneumatic pressing in whole bunches not crushed, cold settling for 2 days, alcoholic fermentation with indigenous yeasts and malolactic fermentation in barrels. Racking in stainless steel vats for assembly and rest for 1 month before filtration and bottling.
About the winemaker
In Meursault, in his native village, Pierre-Henri vinifies without input and age grapes carefully selected for their quality with winegrower friends.
The Pinot Noir, harvested in the crate, is sorted by hand and vatted without destemming. It therefore arrives in the tanks intact and whole. The wine making is carried out with the indigenous yeasts of the grapes and without sulfite for a total expression and respectful of the soil of origin. Each terroir is vinified separately to create fragmented cuvées.
Chardonnays are pressed whole when they arrive in the winery. The grape must thus obtained is kept in tanks at 10 ° C to sediment the largest particles (the muds). The clear must is then intoned with its best lees directly in barrels to ferment.
The ageing is carried out in 228 l Burgundy barrels for 12 to 18 months without racking or batonnage.