Morgon
A huge Cru du Beaujolais, Morgon has 6 climats, including the famous and emblematic Côte du Py. Villié-Morgon, the attached village, is one of the largest communes in Beaujolais.
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“Grand Cras” is one of the six climates of the MORGON appellation. This is a rich and complex wine with a dark garnet color.
Alterite soil of bluestone and shale
Manual harvest carefully sorted in the vineyard and in the vat room. Partial destemming followed by maceration in thermo-regulated truncated concrete vats. Long maceration under a grid for
about 20 days. Long maturation (18 months) on fine lees in stainless steel tanks.
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This wine comes from 70 year old vines planted in the Clos du Château (0,5Ha) on the “Corcelette” climate.
Poor sandy soil over granite bedrock.
Manual harvest, grapes carefully sorted in the vineyard and in the cellar. Partial destemming, maceration in temperature-controlled stainless steel vats during 28 days. Aged in French oak barrels on the fine lees for 9 months
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“Cote du Py” is one of the six climates of the MORGON appellation. This is a rich and complex wine with expressive and persistent flavours.
Soil on altered schist and piedmont soil with “blue stones”, rich in magnesium, clayey and relatively deep.
Manual harvests carefully sorted in the vineyard and in the cellar. Partial destemming, long maceration for 30 days in wooden vats. Aging on fine lees in large oak barrels for 18 months.
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“Les Charmes” is one of the six climats of the Morgon appellation. The vines face east/south-east and offer a magical view of Mont Blanc. This is a well-balanced, seductive wine with a wide, aromatic palette.
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Sandy silt soil over a well-structured, friable clay.
Manual harvesting. Vinification at the Château using the traditional Burgundy method with partial ageing in casks and oak barrels.
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Half a hectare of “Le Clos” is located within the Château grounds. This cellar reserve is produced using only exceptional vintages. The wine is well-structured with concentrated tannins.
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Sandy soil over granite, low in organic matter.
Manual harvesting. Grapes destemmed and vinified in vats. Aged in French oak barrels (three to five wines).
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