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15
years after Marc Dumont created the DEMESSEY winery,
first in Maconnais and then acquired the Manoir
Murisaltien in Meursault, he expanded the estate with
vineyards at the North all the way into the prestigious
Côtes de Nuits. He can thus offer fine white and red
Burgundy wines. Domaine Belleville in Rully, in Côte
Chalonnaise operates these additional vineyards and
their winemaking.
To reach economies of scale and
insure highest quality products, Château de Messey,
Domaine Belleville and Manoir Murisaltien decided to
centralize management and all commercial and
administrative services for the three wineries in
Meursault at Manoir Murisaltien. |
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White
wines
Grapes are harvested by hand and
placed at once in a pneumatic press which extracts the
juices both progressively and intermittently. This is
followed by a pause to permit slight settling to clarify
the juice before alcoholic fermentation. Both this first
fermentation and the malolactic fermentation take place
in oak barrels.
The fine lees of the maturing
white wines develop under extremely reduced exposure to
air. The barrels are topped-up regularly to limit
possible oxidation, which can damage the wine.
Maturation before the first racking extends over 8 to 10
months to clarify and to stabilize the wine so that it
remains crystal clear. If unfixed elements still remain in
suspension, further fining and gentle filtration are
performed before bottling to assure the highest
stability and optimal brilliance.
Our
white wines are matured in vats, oak barrels, or large
15 hectoliters (400 gallon) oak casks and then put
together before bottling thereby toning down the oak
flavours and conferring a more complex nose and subtle
taste.
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Red wines
Grapes are hand picked and then
hand sorted after harvest. The skins are left to
macerate with the juice for 2 to 3 weeks. When placed in
vats for maceration, part of the grapes are left in
bunches, the remainder being de-stemmed. Fermentation
lasts 6 to 8 weeks. Free juices naturally flowing before
pressing are matured separately from the juices
extracted with the pneumatic press. Malolactic
fermentation takes place partly in vats and partly in
barrels, the two juices are then partially or completely
assembled to achieve the desired balance.
Maturing last 12 to 18 months over
fine lees under severely reduced exposure to air, and
the barrels are topped-up regularly to limit oxidation.
The first racking is to clarify and stabilize the wine
so that it stays crystal clear. If unstable elements
still remain in suspension, before bottling further
fining and gentle filtration are performed to assure
highest stability and optimal brilliance.
Our reds are matured in barrels of
various ages and are assembled before bottling thereby
toning down oak flavours and conferring a more complex
nose and a subtle taste. |
