Domaine Roger BellandChassagne-Montrachet Morgeot-Clos Pitois 1er Cru Blanc
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
The Chassagne-Montrachet Morgeot-Clos Pitois 1er Cru Blanc of the Domaine Roger Belland is in the top 10 of wines of Chassagne-Montrachet 1er Cru 'Morgeot'.
Taste structure of the Chassagne-Montrachet Morgeot-Clos Pitois 1er Cru Blanc from the Domaine Roger Belland
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chassagne-Montrachet Morgeot-Clos Pitois 1er Cru Blanc of Domaine Roger Belland in the region of Burgundy is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Chassagne-Montrachet Morgeot-Clos Pitois 1er Cru Blanc of Domaine Roger Belland in the region of Burgundy often reveals types of flavors of citrus, peach or butter and sometimes also flavors of minerality, lemon or nutty.
Food and wine pairings with Chassagne-Montrachet Morgeot-Clos Pitois 1er Cru Blanc
Pairings that work perfectly with Chassagne-Montrachet Morgeot-Clos Pitois 1er Cru Blanc
Original food and wine pairings with Chassagne-Montrachet Morgeot-Clos Pitois 1er Cru Blanc
The Chassagne-Montrachet Morgeot-Clos Pitois 1er Cru Blanc of Domaine Roger Belland matches generally quite well with dishes of shellfish, pasta or rich fish (salmon, tuna etc) such as recipes of natural breton lobster, meat and cheese pie or quick salmon and zucchini lasagna.
Details and technical informations about Domaine Roger Belland's Chassagne-Montrachet Morgeot-Clos Pitois 1er Cru Blanc.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Chassagne-Montrachet Morgeot-Clos Pitois 1er Cru Blanc from Domaine Roger Belland are 2015, 2013, 2016, 2014 and 2010.
Informations about the Domaine Roger Belland
The Domaine Roger Belland is one of of the world's greatest estates. It offers 20 wines for sale in the of Chassagne-Montrachet 1er Cru 'Morgeot' to come and discover on site or to buy online.
The wine region of Chassagne-Montrachet 1er Cru 'Morgeot'
The wine region of Chassagne-Montrachet 1er Cru 'Morgeot' is located in the region of Chassagne-Montrachet Premier Cru of Burgundy of France. Wineries and vineyards like the Domaine Jean-Claude Ramonet or the Louis Jadot - Domaine Duc de Magenta produce mainly wines white, red and unknow. The most planted grape varieties in the region of Chassagne-Montrachet 1er Cru 'Morgeot' are Chardonnay et Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Chassagne-Montrachet 1er Cru 'Morgeot' often reveals types of flavors of citrus, blackberry or oil and sometimes also flavors of floral, grapefruit or toasty.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
