Beaujolais Blanc, Mommessin
- Offers intense hints of white flowers and light aromas of exotic fruits.
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- Mommessin has its origins in Southern Burgundy. In fact, it was at Grange Saint-Pierre, an old outbuilding of the Abbey of Cluny, that Jean-Marie Mommessin, the company founder, set up the business in 1865. From the beginning, Mommessin has selected and vinified Gamay, the sovereign varietal in the Beaujolais. The former medieval fortress dating from the 10th century, which once belonged to the Seigneurs of Beaujeu, was acquired in 1566 by the family who still own it today and started wine production on the surrounding land. The estate today covers 55 hectares on the slopes around the Château as well as some holdings in Burgundy, notably St Veran. The vineyards are planted at a density of 10,000 vines per hectare, as in Burgundy, pruned either in the traditional free-standing goblet, or as a "cordon de royat" with trellising. Harvesting is done by hand and the wine made according to the traditional Beaujolais method, with semi-carbonic maceration lasting between 8 and 15 days, with devatting during fermentation for gentle extraction of flavours. The wines are aged in concrete vats after malolactic fermentation in the traditional fashion.
Made from young Chardonnay vines, this perfumed, elegant wine has crisp acidity and is ripe with red apple and spice. The nose offers intense hints of white flowers and light aromas of exotic fruits, whilst the palate presents beautiful minerality and a perfect balance between roundness and acidity. A wonderful Beaujolais Blanc.
- "Mommessin's approach remains proudly traditional, yet this famous Domaine constantly produces fabulous wines of great quality and character" - Elin McCoy, Wine Journalist.
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- Food match:
Salmon, risotto, lobster, Roquefort and soft mild cheeses and chicken or pork in cream sauces.
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