The wines are then aged for at least a year in a room that was once a gunpowder storage warehouse. They are then placed in stainless steel vats for 3-4 months before being coarsely filtered and bottled by hand using a gravity bottle filler and manual corker. Unfined, low sulphur. Rich, fleshy and exactly what you want from Mersault.
Nots on the producer
Fanny Sabre didn't plan to be a winemaker. She was at university studying law when her father died, and she took over the running of the estate. Initially, it was with the help of natural wine pioneer Philippe Pacalet who stepped in to help following Fanny’s father’s death. He taught Fanny how to farm organically. The grapes are all grown organically and harvested manually. Manual ploughing takes place between the rows of vines, which are sprayed only with organic mixtures. No herbicides are used. The wines are produced on a small scale, with each vine monitored closely and with meticulous attention to detail in the cellar. No synthetic chemicals are added, with natural treatments used instead during the process. The approach in the vineyard is respectful of the environment and a no chemical approach is how the certified organic Domaine works.