Domaine Quentin Jeannot Domaine Quentin Jeannot …

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Vinification: Careful hand-picking. The grapes are pressed with little pressure, then statically pre-clarified and fermented in steel tanks. Maturation on the fine lees takes place for almost a year in French wooden barrels, in which malolactic fermentation also takes place.
Culinary recommendation: Gorgeous with fish - from grilled gilthead bream and trout to steamed pikeperch or a fine monkfish fillet.
Aroma & Taste: It is very multi-layered and complex, with fine roasted aromas, some vanilla and aromas of ripe pears and a little chervil. The attack is full-bodied and velvety, the Meursault is animating and profound in the middle section and ends with a long, salty finish.

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