MORGON
CÔTE DU PY
GRANDES MISES
Grape varietal
Black Gamay with white juice.
Serving suggestions
Best served at a temparatur of about 15°C to 18°C. (59-64°F.)
Food and wine pairing
Morgon « Côte du Py » pairs well with duck and feathered game dishes. It would also match with rippened cheeses full of character.
Let be amazed by decanting this astonishing wine!
Ageing potential
Morgon « Côte de Py » has a tremendous ageing potential: This well-balanced wine can age up to 10 years, with correct temperature and humidity conditions.
Origins
From the 10th Century onwards, we find traces of vineyards in Morgon. An act dated 956 A.D.shows the sale of a vineyard by the Sire de Beaujeu to a local vassal. Morgon is one of the 10 crus of the Beaujolais. The vineyard is situated on hills west of the Saône river, in the heart of the crus in the northern part of the region. (50 Km north of Lyon, 25 km north of Villefranche and 25 km south of Mâcon) and stretches over 1,100 hectares.
Terroir
A special terroir made up of decomposed rocks and brittle schists, Morgon is split between 6 distinct climats - Les Micouds, Corcelette, Douby, Les Grands Cras, Les Charmes and the most famous “Côte du Py”.
Formed by the weathering of brittle crystalline rocks, essentially pyritic schists, rich in iron-oxide and a little manganese, the soil is made up by irregular-shaped rocks, thus containing more or less clay. What is known as “roche pourrie” or “morgon” is a very-advanced form of schists and very old volcanic rocks. The Py hillside, which culminates at 352 metres gives the best terroirs with fine layers of volcanic, schistous rocks rich in manganese and iron.
Vine and soil
Soil: very deep and drains easily, ideal conditions for the Gamay grape whatever the weather
Vineyard age: between 35 and 45 years old.
Yield: 56 hectoliters per hectar
3 hectars divided in 4 plots have been selected with the partner-grower.
Oriented south and south-west with a slope often greater than 30%.
The vines are pruned « en gobelet » and « en cordon-de-Royat ». They are managed with substainable farming methods
