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Domaine Matrot Maranges is a red wine made in Burgundy from Pinot Noir by Domaine Matrot.
This appellation is located in the southernmost part of the Côte de Beaune. Its vineyards are situated on steep slopes facing southeast, growing in soils rich in marl and limestone. The wine produced here is robust and full of character, as well as being noted for its richness and bright fruitiness. It is like a concentrate of red fruits with spicy hints.
The estate has been in the hands of the same family for six generations. In 1976, chemical fertilisers were abandoned in favour of organic alternatives. At the same time, the management technique known as "reasoned" was implemented, and since 2000, the vineyard has been managed without the use of any chemicals.
The vines, on average, are around 30 years old. A complete destemming process is carried out and indigenous yeasts are used for fermentation. Cold maceration is carried out at 10°C for 3 to 6 days, and fermentation takes 12 to 18 days. Pumping over or pigeage is carried out twice a day depending on the vintage. The wine is aged for 15 months in oak barrels, with 10% new barrels. It then spends 3 months in vats before bottling and undergoes lenticular filtration.
This is a light-bodied, smooth-textured red wine, whose initial aromas are characterised by a freshness of red fruits, followed by subtle herbal nuances, hints of orange zest and evocations of crushed stone. On the palate, it reveals itself as a rich, fruit-driven wine with an attractive flavour. Its light body combines with a vibrant acidity that stands out, along with well-defined tannins, creating a concentrated finish that exhibits spicy notes and an explosion of red fruits.
Domaine Matrot Maranges is a red wine made in Burgundy from Pinot Noir by Domaine Matrot.
This appellation is located in the southernmost part of the Côte de Beaune. Its vineyards are situated on steep slopes facing southeast, growing in soils rich in marl and limestone. The wine produced here is robust and full of character, as well as being noted for its richness and bright fruitiness. It is like a concentrate of red fruits with spicy hints.
The estate has been in the hands of the same family for six generations. In 1976, chemical fertilisers were abandoned in favour of organic alternatives. At the same time, the management technique known as "reasoned" was implemented, and since 2000, the vineyard has been managed without the use of any chemicals.
The vines, on average, are around 30 years old. A complete destemming process is carried out and indigenous yeasts are used for fermentation. Cold maceration is carried out at 10°C for 3 to 6 days, and fermentation takes 12 to 18 days. Pumping over or pigeage is carried out twice a day depending on the vintage. The wine is aged for 15 months in oak barrels, with 10% new barrels. It then spends 3 months in vats before bottling and undergoes lenticular filtration.
This is a light-bodied, smooth-textured red wine, whose initial aromas are characterised by a freshness of red fruits, followed by subtle herbal nuances, hints of orange zest and evocations of crushed stone. On the palate, it reveals itself as a rich, fruit-driven wine with an attractive flavour. Its light body combines with a vibrant acidity that stands out, along with well-defined tannins, creating a concentrated finish that exhibits spicy notes and an explosion of red fruits.
