Wine Lucien Le Moine, Chassagne-Montrachet Premier Cru "Abbaye de Morgeot" AOC, 2011
Wine bright golden-yellow color.
Taste wine rich, perfectly balanced, with expressive walnut notes, creamy nuances and a long finish.
Bouquet expressive and harmonious wine, reveals aromas of quince, cream and a touch of honey.
Wine is the perfect accompaniment for fish dishes, poultry, shellfish, cheese.
"Lucien Le Moine" - is a small winery located in Bonn. It was founded in 1999 by two people - Mounir Saouma, winemaker from Lebanon, and his bride Rotem marriage. "We came here because of Pinot Noir and Chardonnay, and stayed because of the Côte d'Or and its wines." Lucien Le Moine "- this is our way of life in Burgundy, and we are deeply sprouted roots in this beautiful place that is chosen for life." Munir studied and worked in a Trappist monastery, where he discovered the Chardonnay and Pinot Noir. Later he entered the Higher National Agronomic School in Montpellier, where he studied viticulture and winemaking. Then, six years gaining experience in various vineyards in Burgundy and other regions of France as well as in California, where he was bewitched "old school" cultivation, vinification and aging of wine. One day he decided to try out all that he saw and what I learned, and with Rotem created a small wine cellar, based on the ideas of perfection and tradition.
Economy "Lucien Le Moine" produces only selected wines and class Grand Premiers Crus, to create which every year is only the best crop of high quality. As merchants, the couple buys from local winemakers red wines often after the pressing process and white in the form of juice, and then completes the "maturation" of wines in barrels in a small cellar of the XVIII century in Bonn. That is why the wine is produced in small quantities: in 2002, the year it was made 67 barrels of wine, in 2003 - 47, and in 2004 - 72. And the very small winery in Beaune calculated only 100 barrels (30,000 bottles) . It allows Munir and Rotem personally engage each harvest, using the accumulated over the years of training and practice invaluable knowledge and experience. The wines are kept only on natural yeast with periodic batonnazhem that gives them an amazing balance and complexity. Malolactic fermentation is carried out in the summer, the carbon dioxide released in the process allows you to virtually avoid the use of sulfur dioxide. All this makes the house wine "Lucien Le Moine" a real boon for lovers of drinks.