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Name Monpoulain – Coulezain
Varietal 70% Pinot Noir – 30% Gamay
Terroir Clay and limestone
Exposure South-East at the bottom of the Volnay hillside
VINIFICATION / MATURING
Manual harvesting in boxes; these are emptied directly onto a sorting table, where sorters remove foreign bodies and possibly the least appealing grapes before passing onto a vibrating sorting table. A conveyor belt then transports the harvest to the press. Since the 2016 vintage, the vinification has been done without sulfur to achieve the magnificent aromas of fresh fruit. As a result, fermentation begins quickly. Precise control of density and temperature is carried out twice a day to have ideal fermentation kinetics, and the wine is settled for a maximum of 24 hours after pressing to eliminate solid parts. The must is then put in vats for the beginning of the alcoholic fermentation, then halfway through the fermentation, we put it in barrels for 12 months. After this year of aging in barrels, the wines are racked, we add a little S02 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
With a beautiful deep carmine red color, this wine is very flattering, with a beautiful expression in the mouth: great aromatic richness where red fruits (candied cherry) and black fruits dominate, completed by the roundness of tannins. It is perfectly suited to red and grilled meats or as a simple aperitif!
Alcohol Content 13.50%
Residual Sugar 1.2g/L
Total Acidity 4.25g/L
Malic Acidity < 0.4
Production 1200 bottles
Format available Bottle 0.75 L