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The tannins are supple and silky. The finish is elegant and sophisticated.
Terroir : Clay-limestone terroir. Kimmeridgian soil dating from the Jurassic period, from the Aube geological belt. The total planted area of the Irancyvineyard is 200 hectares. We harvest 2.5 hectares to produce our Irancy"Les Mazelots".
Winemaking : single Guyot pruning. The grapes are harvested when fully ripe. Mechanical maintenance of the soil for a reasoned culture. Fermentation: The grapes are sorted and destemmed. Alcoholic fermentation in temperature-controlled stainless steel vats to control maceration of the berries. To avoid over-extraction during maceration, we do not punch down the cap. To extract the tannins, colourand certain aromas, the Marc cap is pumped over daily. Aged in barrels for 10 to 13 months, depending on the vintage.
Age of vines : 40 à 50 years
