Meursault, Burgundy
Marc Rougeot, now supported by his son Pierre-Henri, operates the 13 ha of this family and traditional estate in Meursault. The wines are produced in the villages of Meursault, Monthélie, St Romain, Pommard and Volnay. Joint work in the vines, certified organic from the 2020 vintage and in the cellar, with softer and more careful vinification brings to the wines more and more precision and expression of their terroirs. In addition to this, you will need to know more about it. The estate has now been practicing Biodynamics since October 2020 and will enter the Biodynamic conversion process from the 2021 vintage.
Pinot Noir, harvested in crates, is hand-sorted and vatted without destemming. It therefore arrives in the tanks intact and whole. The vinification is carried out with the yeasts of the cellar and without sulfite for a total expression and respectful of the terroir of origin. Each terroir is vinified separately to create plot cuvées. In addition to this, you will need to know more about it. The Chardonnays are pressed whole when they arrive in the winery. The grape juice thus obtained is kept in a vat at 10 ° C to sediment the largest particles (lees). The clear must is then intoned with its best lees directly into barrels to ferment. In addition to this, you will need to know more about it. The ageing is carried out in 228 l Burgundy barrels for 12 to 20 months without racking or stirring.
(image: https://www.domainerougeot.com/domaine)