*A proprietary VWI project* The Le Meurger name stems from the word “meurs” (walls), constructed to mark out a property, built along the edges of plots from stones extracted from the fields. These walls were called “murgers” or “les meurgers,” and with that in mind, we seek to distinguish our entry into the category of Burgundy as more than just a price point.
Country
France
Region
Bourgogne
Appellation(s)
Moulin-à-Vent A.O.C.
Farming
Sustainable Farming
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Wine
Grapes
Chardonnay
Soil
Clay & Limestone
Viticulture
Sustainable Farming
Viniculture
Pneumatic pressing and settling. Fermentation in temperature controlled stainless steel. Aging in steel tanks and barrels on fine lees with light bâtonage for 6 to 12 months.
Wine
Grapes
Pinot Noir
Soil
Clay & Limestone
Viticulture
Sustainable Farming
Viniculture
Fermentation in stainless steel tanks. 40% of the wine is aged in barrels, with use of 10% of new oak.
Wine
Grapes
Chardonnay
Soil
Kimmeridgian, Jurassic, Calcareous clays
Viticulture
Sustainable Farming
Viniculture
Mechanical harvest. Direct pressing. Static racking. Controlled fermentation temperature (16-18 ° C). Alcoholic fermentation and malolactic to completion. Left on the fine lees from November to mid April.
Wine
Grapes
Gamay
Soil
Granitic sand and calcareous clay
Viticulture
Sustainable Farming
Viniculture
Fermentation in concrete vats. Finished in stainless steel tanks. Aged on the fine lees in tanks for 6 months prior to bottling.