Description
The Meursault En Dressolles from Domaine Huber-Verdereau is a mineral and complex expression of the appellation. The wine comes from a tiny 0.26-hectare plot of old vines, over 60 years old. A few scallops, a fresh or grilled lobster, and a well-matured Mimolette will pair perfectly with it.
In the vineyard, in the cellar
Certified organic and biodynamic cultivation. Use of compost in the vineyards, regular ploughing to maintain the soil. No synthetic products used, only Bordeaux mixture and herbal infusions (dandelion, nettle, horsetail, birch, etc.). Work carried out in accordance with the phases of the moon and certain planetary positions. Yields strictly controlled. Traditional winemaking methods.
A 26-acre plot with 63-year-old vines. Harvested exclusively by hand into 50-litre crates. Four-hour pneumatic pressing of whole grapes. Cold static settling for 24 hours in stainless steel vats, followed by transfer to barrels for fermentation on the lees without stirring for 12 months.
What to eat with a Meursault En Dressolles from Domaine Huber-Verdereau?
FOOD & WINE PAIRINGS: Scallops,
simply pan-fried or served with citrus fruits. Grilled lobster
. White meats. Cheese: Mimolette
(well-matured for 24 or 36 months, this uncooked pressed cheese has a dry, subtle character that pairs perfectly with a mineral, refined and taut Chardonnay displaying early rancio notes that echo the hazelnut and almond notes of the cheese).
