Between Perrières and Bouches Chères, this climat whose name evokes the stony land of the slope, has been worked since the Cistercian era. Indeed, the appellation goes back to 1098 – the year Cîteaux Abbey was founded. At that time, the monks had a few vines in the commune, and they knew how to develop their wonderful potential, like this magnificent but little-known Meursault le Porusot.
View larger Meursault le Porusot
Premier cru - Côte de Beaune
The vineyards of MJ TRICOT are entrusted to the house of Bouchard Père et Fils, providing the extensive expertise of its winemakers and cellar master to create products of excellence.
- Harvest: manual, in small 13 kg boxes; careful manual sorting of each cluster.
- Vinification: pressing in two phases – evacuation of the first juices, then pressing in two-hour cycles.
- Maturing: 9 to 10 months in French oak barrels, using 15% new barrels depending on the vintage, then 3 to 4 months in stainless steel vats.
- Ageing: in the cellars of the ancient Beaune castle, that provide natural conditions perfectly suited to the Premiers Crus.
- Tasting Note : complex, elegant bouquet with intense notes of white fruits and dried flowers. Its roundness is conveyed on a subtle mineral base..
- Food pairing :fish and seafood, creamy poultry, foie gras.
- Serving temperature : between 12 °C and 14 °C
- Laying down potential : 5 to 7 years or more
- Variety : Chardonnay
- Orientation : east/south-east
- Soil of the appellation : limestone
- Acreage of the estate: 0.438 hectares
- Average parcel age : 11 years