Color: deep, crimson, intense.Nose: ripe, stoned fruits-- cherry, peach, apricotPalate: strong, well constituted, tannic.
Malolactic fermentation after alcoholic fermentation. Preservation in stainless steel tanks and 25% of the yield passed through new oak-barrels. Earth filtered (diatom). Clarified with egg whites. Bottled at the end of Spring.
Alcohol: 12,8°CPh: 3.6Total acidity: 3.2Sugar: less than 2g
The Morgon appellation covers 1100 hectares and produces an average of 55000 hectolitres per year. They say that it has the fruitiness of a Beaujolais and the charm of a Burgundy.