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An exceptionally undervalued and well-integrated white Burgundy. Supple in body and buoyant in acidity, it is strikes a most elegant pose. Sustainably farmed, very low dosages in any treatments, and always picked by hand. in he cellar only native yeasts employed in fermentation for as Manciat puts it: "Wine has fermented all by itself since the dawn of time! I never felt the need to use preselected yeasts and magic powders to help shape my wine. "
From the mouth of the importer (Louis/Dressner):
"Manciat prunes his Chardonnay vines in the Côte d’Or fashion (taille Guyot), leaving a shorter cane that is less productive. The Mâconnais style of pruning is to bend a long cane into an arc, but Manciat finds the quality much higher with a shorter cane. Manciat is also experimenting with various agricultural techniques, such as sowing particular varieties of grass between rows, to eliminate the use of herbicides and alleviate soil erosion. He uses a type of old rootstock which he finds ideally suited to the chalky soil of the Mâconnais and replants with a mix of clones and grafts taken from old vines in the Pouilly-Fuissé area."