Domaine Mongeard-Mugneret Savigny-les-Beaune 1-er Cru Les Narbantons AOC 2022

Domaine Mongeard-Mugneret, Savigny-les-Beaune 1-er Cru "Les Narbantons" AOC is a wine with a vibrant personality, concentrated and tannic, combining character, refinement, and elegance. The Pinot Noir used for its production is grown in the "Les Narbantons" vineyard classified as Premier Cru. The vineyard is located in the southern part of the Savigny-lès-Beaune appellation in Burgundy, on the slopes above the Rhoin River valley. It is one of the largest in the appellation, covering almost 10 hectares of land on the outskirts of the Mont-Battois hill. "Les Narbantons" is unique in that it is situated to the northeast and receives less sunlight than other vineyards along the Côte d`Or, which predominantly face southeast. The soil of "Les Narbantons" provides an excellent foundation for growing vines. Composed of gravelly limestone with a small amount of clay, it is well-drained and helps prevent flooding of the vines. The dry soil absorbs heat during the day and releases it during the cool night, promoting the ripening process. Thus, the grapes can develop sufficient varietal character while maintaining acidity, resulting in excellent balance in the wines. Respecting traditions, Vincent Monjard meticulously conducts vinification. The grapes are fully or partially destemmed depending on the quality of the harvest. The grapes are then placed in fermentation tanks equipped with a very sensitive pump for measuring sulfates. Vincent Monjard practices moderate and rational sulfiting, which is nevertheless necessary because sulfur dioxide is a natural antiseptic that helps neutralize bacterial growth. A moderate cool maceration lasting 4 to 5 days allows for the extraction of coloring agents, aromas, and tannins. The onset of fermentation is spontaneous. Vinification requires vigilant and constant monitoring, as fermentation must occur at a temperature of around 30 °C. After fermentation, which lasts 12-15 days, debourbage occurs. Gentle pressing is performed in one stage to avoid excessive tannicity. A pneumatic press allows for good juice extraction at lower pressure. The juice obtained from pressing and the free-run juice are then placed in a tank for blending. The wine is aged in barrels made of Allier and Nevers oak, lightly toasted, 30-40% of which are new. Spring decanting allows for the removal of fine sediment from the wine, as well as most of the carbon dioxide. A second racking during the following winter prepares the wine for bottling. After 18-22 months of aging, the wine is bottled without any filtration, with only fining possibly required. The bottles will quietly age for several months in the cellars, awaiting the moment for a long journey to the table.