2019 Capuano-Ferreri Chassagne-Montrachet Cuvee Prestige
Tasting Notes
Rich and beautifully integrated, this white delivers peach, apple and lemon flavors, accented by spice and honey. Intense floral and fruit aromas with a hint of smoke and nuts. Magnificent gold color of high intensity, fine and complex, where aromatic notes of baked bread, white peach and honey intermingle. Full-bodied yet smooth, this wine has excellent length. Good aging potential.
Food Pairing – white meat with cream sauce or soft cheeses
About Domaine Capuano-Ferreri
The vines are in total plowing. The grafting and the passage of the inter vines, consisting in removing the weeds between the feet, are carried out regularly. From May, as soon as the vines start to grow, rigorous disbudding is carried out in order to limit the quantity of grapes and to ventilate the vines.
Trellising and bonding are also done during this period. (The vegetation is thus enclosed between the wires of the trellis and protected). Three to four trims are done during the season.
In summer, we practice leaf stripping which aims to aerate the grapes as much as possible but also to harden their skins, thus constituting a first bulwark against diseases.
There are different treatments to protect the vines against diseases such as mildew or powdery mildew, but it should be noted that any intervention is reasoned, with a constant concern for respect for the environment.
HARVEST – From mid-September, when the grapes are rich in sugar and the tannins with good phenolic maturity, the harvest season arrives. lasting about ten days.mThanks to a strict sorting, only healthy and ripe grapes are kept. They are then transported to the cuvage. It is an intense period when the whole team is busy in the vines and in the winery to contribute to the success of the new vintage.
VINIFICATION – The vinification is done with modern equipment in the purest respect for tradition: sorting table, destemmer, and stainless steel mat, thermoregulated vats. pneumatic press.
White wine vinification – The harvested grapes are pressed to obtain the must, which will be cooled to 5 – 6 degrees then settled; alcoholic fermentation in thermoregulated vats will last around 20 days. The môut is then casked. Malolactic fermentation (transformation of malic acid into lactic acid) will take place during the winter until May.
Tasting Notes
Rich and beautifully integrated, this white delivers peach, apple and lemon flavors, accented by spice and honey. Intense floral and fruit aromas with a hint of smoke and nuts. Magnificent gold color of high intensity, fine and complex, where aromatic notes of baked bread, white peach and honey intermingle. Full-bodied yet smooth, this wine has excellent length. Good aging potential.
Food Pairing – white meat with cream sauce or soft cheeses
About Domaine Capuano-Ferreri
Most of the work in the vineyard is done by hand.
After the harvest, in November and December, the long pre-pruning work begins, which consists in cutting the branches. The smoke of the burning branches completes the landscape of the vine during the winter. In mid-March, the final pruning takes place, which regulates the quantity of grapes to obtain the best quality of wine. At the end, there will only be one branch (stick) left on each vine, which will be attached to a wire (bending rod).
The vines are in total plowing. The grafting and the passage of the inter vines, consisting in removing the weeds between the feet, are carried out regularly. From May, as soon as the vines start to grow, rigorous disbudding is carried out in order to limit the quantity of grapes and to ventilate the vines.
Trellising and bonding are also done during this period. (The vegetation is thus enclosed between the wires of the trellis and protected). Three to four trims are done during the season.
In summer, we practice leaf stripping which aims to aerate the grapes as much as possible but also to harden their skins, thus constituting a first bulwark against diseases.
There are different treatments to protect the vines against diseases such as mildew or powdery mildew, but it should be noted that any intervention is reasoned, with a constant concern for respect for the environment.
HARVEST – From mid-September, when the grapes are rich in sugar and the tannins with good phenolic maturity, the harvest season arrives. lasting about ten days.mThanks to a strict sorting, only healthy and ripe grapes are kept. They are then transported to the cuvage. It is an intense period when the whole team is busy in the vines and in the winery to contribute to the success of the new vintage.
