The Winery A. Monjanel is one of the largest wineries in the world. It offers 2 wines for sale in of Clos Vougeot Grand Cru to come and discover on site or to buy online.
Looking for the best Winery A. Monjanel wines in Clos Vougeot Grand Cru among all the wines in the region? Check out our tops of the best red, white or effervescent Winery A. Monjanel wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery A. Monjanel wines with technical and enological descriptions.
How Winery A. Monjanel wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of bernard's potée, gypsy sauce or duck breast with orange sauce.
Clos de Burgundy/cote-de-nuits/vougeot">Vougeot (sometimes "Clos Vougeot") is the largest – and one of the most famous – grand cru vineyards in the Côte de Nuits subregion of Northern Burgundy. It covers 50. 9 hectares (125 acres) of land and is second only in Size to Corton across the entire Côte d'Or. Clos de Vougeot is famously fragmented – it is divided into 100 different parcels owned by more than 80 producers – and its wines vary considerably in Character and quality.
The site dominates the Vougeot appellation in the Center of the Côte de Nuits. The grand cru Musigny, Echezeaux and Grands-Echezeaux vineyards are on the slopes above Clos de Vougeot, covering its western border.
Beyond the northern edge of the walled ("clos") site lie Vougeot's four Vougeot's four premier cru climats, covering a small 11. 7 hectares (29 acres) of the appellation.
Here, also, are to be found the three hectares (seven acres) of Village-level Vougeot, on the very lower slope, bordering the eponymous village.
Beyond these, further north, are the premier cru and village-level vineyards of Chambolle-Musigny. The Vouge stream originates near the commune border and flows Southeast, roughly along marking the boundary of the two areas.
Planning a wine route in the of Clos Vougeot Grand Cru? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery A. Monjanel.
Wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross, obtained in 2002, between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Higher growing season temperatures over the next 20 years are likely to further increase the UK’s potential for wine production, according to new modelling on ‘near-term’ climate change impact on the sector. Yet wineries also need flexibility to adapt to challenges, said the study, published in the Oeno One journal and part of a wider project on climate resilience in UK wine. Conditions seen in the excellent 2018 vintage are set to become more common in several areas, including East ...
The largest-ever year for entries, an incredible 18,244 wines were judged at the 2022 Decanter World Wine Awards – with just 163 wines awarded a Platinum medal. ‘Winning a Platinum medal is something really exceptional’ said Decanter World Wine Awards Co-Chair Sarah Jane Evans MW. ‘Platinum is like the stratospheric level’ she commented, ‘so it’s really saying to the winemaker: this is a great wine.’ Making up just 0.87% of the total wines tasted at the 2022 c ...
The ‘Generations of Jayer’ collection included 42 lots of some of the finest Burgundies ever bottled. A 12-bottle case of Grand Cru Henri Jayer for Georges Jayer, Echézeaux 1999 from Côte de Nuits led the charge, selling for £100,000 at the London auction. The second priciest lot was the Henri Jayer for Georges Jayer, Echézeaux 2001, which received a winning bid of £85,000. Henri Jayer was dubbed the ‘godfather of Burgundy’ after pioneering a range of key innovations in the region. He believed t ...
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
