Mœlleux
Première Trie 2003
2003
NATURE OF THE SOIL
Clay
KEEPING POTENTIAL
50 years
VIGNIFICATION
Fermentation lasts between 2 and 3 months, with no added yeast or chaptalisation. It starts spontaneously thanks to indigenous yeasts, which contribute to the expression of the terroir. Fermentation is stopped by cooling the wine, followed by racking.
The wine is then aged in barrels on fine lees for 4 to 5 months. Before bottling, the wine undergoes filtration.
A total of 8 months is required to produce the wine.
FOOD AND WINE PAIRING
- Enjoy on its own as an aperitif.
- With foie gras.
- With a Pyrenean sheep’s milk cheese or Comté.
- With Fourme d’Ambert or Brillat-Savarin.