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Winemaking at Meo Camuzet...

The grapes are put into the vats where they stay for 3 to 5 days, macerating in their juice while the temperature is still low (15°C/60°F), before fermentation begins naturally.  During fermentation, temperature control is maintained just to protect the wines from exceeding a critical threshold (34-35°C/93-95°F).

It is better for this fermentation cycle, which lasts between two and three weeks, to come to an end slowly, and the concrete vats help to maintain mild temperatures which fall slowly.

There is not much extraction, the harvest does not undergo too much treatment or manipulation: little sulphur, little chaptalisation or acidification, only pigeages at the end of the fermentation.

The wines are racked and blended in vats three or four weeks before, and bottling comes after about 17 months in barrels.

Meo camuzet produces stunning Red Burgundy, including these Grand Crus; Echezeaux, Richebourg, Clos de Vougeot and Corton Clos Rognet, plus nine Premier Crus, including Vosne Romanee Cros Parantoux (arguably a worthy Grand Cru).