67Wine
Domaine Leflaive Macon Verze LES CHENES Biodynamic 2021 750ml
Clay-limestone terroir with little depth before reaching the bedrock. Gentle to very steep slopes. Surface area: 3.43 ha located in the heart of the Verzé valley, "Les Chênes" comprises two south-west-facing parcels.
The vines are cultivated biodynamically.
Harvesting is entirely manual, and pressing is carried out in Verzé. After decanting, the musts are transported daily to P...Show More >
Clay-limestone terroir with little depth before reaching the bedrock. Gentle to very steep slopes. Surface area: 3.43 ha located in the heart of the Verzé valley, "Les Chênes" comprises two south-west-facing parcels.
The vines are cultivated biodynamically.
Harvesting is entirely manual, and pressing is carried out in Verzé. After decanting, the musts are transported daily to Puligny- Montrachet for fermentation and ageing, under the watchful eye of Domaine Leflaive's technical team. Vinification takes place in vats, and ageing lasts from 15 to 16 months.
Pressing: Long, gentle pneumatic pressing, 24-hour decanting followed by settling.
Fermentation: 55% in stainless steel tanks, 42% in cement tanks and 3% in new oak barrels.
Ageing: After 10 months' ageing on lees in fermentation containers, the wine is racked into stainless steel tanks and aged on fine lees for 6 months. Winemaker Description.
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Wine Information:
Country: France
Region: Burgundy
Sub-Region:
Appellation: Macon Verze
Variety: Chardonnay
Type: Whites
Size: 750ml
Choose when time is of the essence
Clay-limestone terroir with little depth before reaching the
bedrock. Gentle to very steep slopes.
Surface area: 3.43 ha located in the heart of the Verzé valley,
"Les Chênes" comprises two south-west-facing parcels.
The vines are cultivated biodynamically.
Harvesting is entirely manual, and pressing is carried out in
Verzé. After decanting, the musts are transported daily to Puligny-
Montrachet for fermentation and ageing, under the watchful
eye of Domaine Leflaive's technical team. Vinification takes place in vats, and ageing lasts from 15 to 16
months.
Pressing: Long, gentle pneumatic pressing, 24-hour decanting
followed by settling.
Fermentation: 55% in stainless steel tanks, 42% in cement
tanks and 3% in new oak barrels.
Ageing: After 10 months' ageing on lees in fermentation
containers, the wine is racked into stainless steel tanks and
aged on fine lees for 6 months.