Terroir: The Morgon Côte du Py is Stéphane Aviron’s most structured, earthy wine, that is drinkable now and can age wonderfully for as much as ten years. The grapes are sourced from the slopes of an 1150-foot inactive volcano that is regarded as one of the top terroirs in all of Beaujolais. Vines face due south on a well-pitched hillside of volcanic soils with schist and blue stone.
Vinification: Grapes are vinified separately until time for the final blending and bottling. Whole bunches are fermented and then macerated in temperature controlled stainless steel vats for ten days. The wine is aged for 12 months in neutral Burgundy barriques, 228-liter barrels, that are between three and seven years old, to not add any oak characteristics and retain the bright fruit.
Vinification: Grapes are vinified separately until time for the final blending and bottling. Whole bunches are fermented and then macerated in temperature controlled stainless steel vats for ten days. The wine is aged for 12 months in neutral Burgundy barriques, 228-liter barrels, that are between three and seven years old, to not add any oak characteristics and retain the bright fruit.
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