||Morey-Saint Denis (France)
||Maceration: 5-7 days. Fermentation on the lees at a controlled temperature (max 33 ° C), then punching and reassembly.
||2 months in barrels (10% barrels, first sedimentation), 3-4 months in stainless steel tanks (second deposition) and then bottling (without filtration or clarification).
||It goes well with rich filled pasta dishes and all kinds of meat preparations. Ideal with a saddle of deer flavored with hay.
||Price Domaine Stephane Magnien Morey St Denis 1er Cru 2013 € 60.50