Serve chilled (12°C / 54°F) as an aperitif. It also goes well with fish or a stew.
Meursault 1er Cru “Poruzots”
Vinification: Handpicked and selected during harvest. Low-pressure pressing. Low-temperature static must settling for 24 and 36 hours. Vinified in stainless steel tanks.
Maturation: Matured on fine lees for 18 months in French oak barrels. Malolactic fermentation. Racked, fined and lightly filtered before bottling.
50 hectoliters per hectare
300 bottles per year
Meursault 1er Cru « Poruzots »