Mercurey Les Caudroyes Rouge («caudroye» means in Old French «hazelnut») is the result of a very calcareous soil which flourishes sheltered from the sun, since exposed to the north, and enjoys a beautiful freshness despite the rising temperatures. Its deep soil contains large pebbles from marl and bears vines of 40 years of average age, of which 50 ares were planted in 2013.
The vines are harvested manually, and we use a whole cluster winemaking method (up to 40% of whole bunches) which means that the grape is not separated from its stalk, giving wine a greater structure. The pressing process lasts between 13 and 14 days, during which takes place between 4 and 6 grape stomping and some remontages. The 100% natural fermentation takes place using indigenous yeasts from our terroirs. Aging, in underground cellars, lasts between 12 and 13 months. It is made in French oak barrels, 25% of which are new, from 4 complementary coopers.
