Presentation
The Maison Aymeric Mazilly is a wine company located in Burgundy, France. Founded in 2004 by Aymeric Mazilly, it specializes in the production of high-quality white wines from the Côte de Beaune. The Mazilly family has been rooted in the region for several generations. Pierre Mazilly took over the family estate in the 1950s, and his son Frédéric, as well as his grandson Aymeric, have continued the tradition. The estate covers about 19 hectares, mainly located in the Hautes Côtes de Beaune, but also in prestigious appellations such as Gevrey-Chambertin, Pommard, Volnay, and Meursault. The wines produced by Maison
Terroir
Pacelles present on clay-limestone soils.
In the vineyard
The work in the vineyard is mainly done manually. After the harvest, in November and December, begins the long work of pre-pruning, which consists of cutting the branches. The smoke from the burning branches is part of the vineyard landscape during the winter. From the feast of Saint Vincent on January 22nd to mid-March, the final pruning takes place, which allows to regulate the quantity of grapes to obtain the best quality of wine. In the end, only one branch (cane) will remain on each vine, which will be attached to a wire (cane folding). The vines are plowed. Cultivation and passing between the rows, consisting of removing weeds between the vines, are regularly carried out. From May,
Harvest
From September, for about fifteen days when the grapes are rich in sugar and the tannins are at good phenolic maturity, comes the harvest season. It is an intense period where the entire team feverishly works in the vineyards and in the winery to contribute to the success of the new vintage.
Winemaking
The harvested grapes are pressed to obtain the must, which is cooled to 5-6 degrees, settled, and then put into barrels. Alcoholic fermentation will last about 20 days. Malolactic fermentation (transformation of malic acid into lactic acid) will take place during the winter until the month of May.
Ageing
During the breeding, several times in the winter, the batonnage is carried out. (Re-suspension of the lees). Every 10 to 15 days each barrel is topped up, (filling to compensate for evaporation: the "angel's share". Around mid-July, the wines are drawn off and then blended.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 30 years old
Serving
12-14°C
Ageing potential
3 to 5 years
Tasting
He wears a dress embroidered with sunbeams. All the golden hues appear according to the vintage and the year. In his youth, he combines aromas of white flowers, flint, green almond, orange blossom. With age, he evokes richness: beeswax and honey, almond paste, amber, cinnamon. A firm and caressing wine, a little sharp in his youth, then fat and complete, of high nobility.
Food pairings
Firm-textured fish and steamed or grilled shellfish will be most at ease. A tight-fleshed poultry fillet will also be satisfied.