Collection Alain Corcia AOP Meursault - White

The family wine company Alain Corcia was set up by Alain Corcia back in 1983 and offers on export markets a collection of prestigious Burgundy wines for more than 35 years. Renowned for its activity of the "négociant-éleveur", it enhances the most prestigious terroirs of this region. Alain Corcia has a regular supply contract with a long term established grower in Meursault. Plots over 35 years old. The whole land is ploughed (no pesticides) Currently production is run by the 4th generation, with traditional methods. Vinification: as the grapes are brought from the fields to the cuverie, grapes are immediately pressed. Racking for 24 hours. Then wine is taken down to be cellar by gravity as for the reds. Temperature will be maintained at 20°C so that fermentation can start. Also, this level of temperature will preserve all aromas. Fermentation always takes time in the cold cellars (sometimes a couple of months), as no yeast is added. Ageing: wine is aged in oak barrels, coming from Allier producing area, and selected for theirFine type oak. Maximum new oak is 20%. Some batonnages, maturing for the wines is made until malolactic fermentation which normally. Occurs spring after harvest. Batonnages are good for lies to blend again and give more grease to the wine. After this process, wine is then taken to the barrels. Golden green colour. On the nose, slightly buttery and citrus fruits. On the mouth hazelnut with good balance and freshness. Meursault will take time to fully develop as a well structured wine, time is necessary, sometimes up to 25 years depending on vintage. Cellaring : up to 10 years Best served over high quality meats and fishes, poultry over sauces, seafood. Serve between 12 to 14°C.