Chateau de Pizay Morgon
|Color: deep, crimson, intense.
Nose: ripe, stoned fruits-- cherry, peach, apricot
Palate: strong, well constituted, tannic.
|Malolactic fermentation after alcoholic fermentation.
Preservation in stainless steel tanks and 25% of the yield passed through new oak-barrels.
Earth filtered (diatom).
Clarified with egg whites.
Bottled at the end of Spring.
Total acidity: 3.2
Sugar: less than 2g
|The Morgon appellation covers 1100 hectares and produces an average of 55000 hectolitres per year. They say that it has the fruitiness of a Beaujolais and the charm of a Burgundy.