The harvest is done manually. The harvest is followed by a soft and progressive pressing that allows you to select only the richest juices. After a static clarification, the grape must is placed in oak barrels to start the alcoholic fermentation. Aging takes place for 15-19 months on the fine lees in new oak barrels (35%), in oak barrels for one or two years and in stainless steel vats.
The 2018 harvest surprised both for its abundant quantity and for its exceptional quality. Winter 2017-18 was moderately cold with temperatures sometimes below freezing in the morning but rapidly positive in the afternoon. These cool temperatures are accompanied by high humidity that regularly covers the vines with a beautiful white coat. March is also a bit cold while in the first days of April the temperatures rise. Development is rapid and rainfall is abundant in May and especially in June. At the beginning of June, flowering occurs rapidly in drought conditions that are very favorable to the development of the bunches. The aquifers are at their maximum and the heat of the day does not allow the humidity to settle, which allows the grapes to develop in exceptionally favorable conditions. At the end of June it is already very hot and the temperatures between 26 June and the end of August will very often be well above the seasonal norms with highs exceeding 30 ° almost daily, interrupted only by a good rain on the 13 August arriving. to refresh the grounds.
Clos du Chateau 2018 of the Domaine du Chateau de Meursault shows a splendid intense golden yellow color, the nose expresses white flowers, yellow fruits and notes of buttered bread. The mouth is mineral and subtle. A delicate hint of oak brings length to the palate while maintaining a good balance.
Ready to drink wine and capable of evolving for at least 10 years
Taste it at a temperature of 12-14 ° C combined with risotto with chanterelles.