# Métairie d’Alon Pinot Noir Le Village (2022)

- **Producer:** Abbotts & Delaunay
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Languedoc-Roussillon, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €25
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** raspberry, red plum, strawberry, red cherry, cloves, vanilla, butter, cedar, cream, mushroom, tobacco, earth, forest floor, wet leaves

## About this wine

The Métairie d’Alon Pinot Noir Le Village 2022 is a red wine from Abbotts & Delaunay, produced under the IGP Pays d'Oc in the Languedoc-Roussillon, France. Founded by Burgundian winemaker Laurent Delaunay, Abbotts & Delaunay aims to craft elegant, terroir-driven wines. This particular cuvée, 'Le Village', emphasizes the specific character of the Magrie area, drawing parallels to Burgundian winemaking. The grapes are cultivated on high-altitude plots, benefiting from a climate conducive to slow ripening. The producer's philosophy centers on meticulous vineyard selection and restrained winemaking to express the unique qualities of the Languedoc terroir.

## Interesting facts

- The 'Le Village' designation mirrors Burgundian tradition, highlighting the specific terroir of Magrie.
- Grapes are organically grown, reflecting a commitment to natural viticulture.
- Some vines are planted on north-facing slopes to aid slow ripening in a warm region.

## Food pairing

The wine's medium body and balanced structure make it versatile. Its fruit-forward character and subtle tannins complement lean proteins and richer dishes without overpowering them. Acidity helps to cut through richer sauces and fats, while earthy notes can echo those found in mushrooms or certain meats.

## Wine making process

The Métairie d’Alon Pinot Noir Le Village 2022 is produced from organically grown grapes that are hand-harvested. Following crushing and destemming, the grapes undergo maceration in open stainless steel tanks for approximately two weeks, with techniques like rack and return and punching of the cap employed. Fermentation is managed in stainless steel tanks, with temperatures not exceeding 23°C. Malolactic fermentation is also part of the process. For aging, 60% of the wine matures in stainless steel for nine months, while 40% is aged in used oak barrels (3- and 4-year-old) for six months.