Grégoire Hoppenot Morgon Corcelette 2020 (red)

Grégoire Hoppenot Morgon Corcelette 2020

Gamay

Beaujolais, France

“We practice traditional vinifications in whole clusters without inputs, without thermovinification in the search for the most faithful expression of our terroirs. Rigor, but above all a lot of sensations.

The work on the tanks and the duration of maceration depend on two criteria: the potential of each climate and the tasting. When I feel that the wines are starting to harden we detwine, if there is still something to extract, we continue.

The extractions are gentle, some tanks have been roasted in order to permanently immerse the hat. On the others, we mainly work on ups and load shedding at the end of maceration in order to prolong fermentations. Some pigeages are also practiced on tanks with greater extractable potential. In order to limit the speed of fermentations and for softer extractions, we keep temperatures below 30°C.

The aging of the wines is done in different containers that we assemble before putting: concrete tanks, barrels, barrels of several wines.

maceration of 12-15 days in whole clusters carried out in 60 Hl concrete tanks. Maintaining temperatures below 30°C. Roasted tank to immerse the hat during all macerations. Unleasing at the end of maceration to prolong fermentations.

Vinification in indigenous yeast, without SO2. Slight sulfitation after malolactic fermentation.

Ageing: 8 months in vats and Burgundian pieces of 4-5 wines (10%).” -Domaine Hoppenot