Lucien Le Moine Clos de Vougeot 2012
All wines are aged entirely on their lees. Gentle batonnage is done a few times a month, less or more depending on the vintage, and the wine is never racked during this process. The cellar is naturally humid and very cool, which pushes malolactic fermentations late into summer. The natural CO2 produced during these long fermentations allows Mounir to use little SO2 (it should be noted it is best to decant all Lucien Le Moine wines as they can have some residual CO2). Once malolactic fermentation is complete, he and Rotem follow each barrel, tasting several times a month. Bottling is done by hand via gravity feed when the wine is ready, always after a full moon (when atmospheric pressure is favorable). No fining, filtration, or addition of sulphur takes place at bottling.
|Appellation||Cote de Nuits|
|Brand||Lucien Le Moine|