Bright ruby color. Rich aroma of flowers and red fruits. In the mouth, there is a mineral structure, and the flavors of black fruits and vanilla are delicately harmonized with the elegant tannins with a structure, and the aftertaste is long. It has a wide range of uses. It can be enjoyed young or aged. Oeufs en meulette, Lis de veau, Brie de Meaux with truffles and Tarte Tatin. A 1.7ha plot facing southeast. The tree is about 40 years old.
Soil: 5cm of topsoil is pebbles. Deep marl with little limestone.
The plot's name comes from the curved, corridor-like shape of the soil, created by water erosion.
This area is planted with early-ripening Pinot Noir grapes, which generally produce powerful wines that require a little aging time. The grapes are hand-picked.
Using 40% whole bunches gives the wine structure.
Fermentation lasts for 16 days, during which time 4 to 6 remontages are carried out.
For natural fermentation, we use natural yeasts that come from the fields.
Aged in the underground cellar for 13 months.
The proportion of new barrels is about 20%, and French oak barrels from four barrel manufacturers are used. Domaine Mia is one of the largest estates in the Côte Chalonnaise, with a history dating back to 1860. The Ecocert (organic farming) certified vineyards produce wines with amazing potential and that fully express the splendor of southern Burgundy.
"Winemaking is an art that combines many talents," says Mia Subotic, the owner of the Domaine. As she says, Domaine Mia's wines are a perfect fusion of Mia's vision, winemaking director Alain Charles' grape cultivation, and the precision work of talented members. The key to this is David Duban, a winemaking expert who oversees the winemaking department with his outstanding skills.
David Duban is considered one of the best winemakers in Burgundy today. Thanks to his expertise, Domaine Mia's wines have evolved dramatically, making it one of the most notable domaines in the region. He values terroir, tradition and respect for the environment above all else, but he also does not hesitate to try experimental attempts. First, he focused on returning to the "whole bunch" fermentation method, which was common in the past, to create light and harmonious wines like silk and air. Second, he tried to add very little sulfite to the wine to express the original aromas of the fruit. These were successful thanks to the exceptional quality of the harvested grapes. This is the result of respecting nature based on the principles of organic cultivation and caring for the vines throughout the year in a biodynamic way. The wines produced in this way are fermented in the company's underground cellars in Nuits-Saint-Georges and aged in carefully selected French oak barrels. David Duban talks about the fermentation at Domaine Mia.
"For me, brewing in a terroir other than the Côte de Nuits was a real challenge, and applying my winemaking methods to a different appellation was a huge motivation. I did the pigeage by foot to gentle the extraction, so the finished product was just as I imagined, with the original complexity, finesse and minerality of the harvested grapes. Finally, I promise on the name of Domaine Mia that I will continue to brew wines of excellent quality, with respect for the vines." Please try the new "Domaine Mia", made by David Duban with the same philosophy as his own domaine.