WHITE WINES
BOURGOGNE ALIGOTÉ
CHASSAGNE Mt 1er cru “ABBAYE DE MORGEOT”
RED WINES
BOURGOGNE PASSETOUTGRAIN
BOURGOGNE “CÔTE D’OR” PINOT NOIR
MONTHÉLIE “AUX FOURNEREAUX”
ALOXE-CORTON
VOLNAY
VOLNAY “PLUCHOTS”
POMMARD
MONTHÉLIE 1er cru “LES CLOUS”
BEAUNE 1er cru “BAS DES TEURONS”
VOLNAY 1er cru “ROBARDELLE”
VOLNAY 1er cru “RONCERET”
VOLNAY 1er cru “SANTENOTS”
VOLNAY 1er cru “CLOS DES CHÊNES”
VOLNAY 1er cru “CHAMPANS”
VOLNAY 1er cru “GRANDS CHAMPS” MONOPOLE
Surface 0.29ha
Name En Coulézin
Varietal 100% Aligoté
Colour White
Terroir Marls and Clay
Exposure North South
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
It goes perfectly with grilled fish. Its vivacity and its citrus note resist well the iodine of oysters as well as the strong scent of goat cheese. More simply, Burgundy Aligoté is one of the rare wines that go well with salads, tabbouleh, or steamed vegetables. And certainly, with Burgundian “gougères”, snails, and marbled ham.
Alcohol Content 14%
Residual Sugar 1.6g/L
Total Acidity 3.76g/L
Malic Acidity < 0.4
pH 3.30
Production 1200 bottles
Format available Bottle 0.75 L
Surface 0.45ha
Name Monpoulain – Coulezain
Varietal 70% Pinot Noir – 30% Gamay
Colour Red
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.
TASTING
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
pH 3.30
Production 1200 bottles
Format available Bottle 0.75 L
Surface 1.70ha
Name Long bois – Petit Pré – Croc Martin
Varietal 100% Pinot Noir
Colour Red
Terroir Clay and limestone on fine soil
Exposure South – 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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
It will perfectly accompany red and grilled meats (roasts, barbecues), for your buffets (cold cuts), and the aperitif… It is the ideal wine for convivial evenings = fondue (bourguignonne !), raclette… Suitable for soft cheeses: Brie, Saint Nectaire. It can also seduce by itself, with its delicacy and its elegant finesse.
Alcohol Content 13.50%
Residual Sugar 1.2g/L
Total Acidity 4.13g/L
Malic Acidity < 0.4
pH 3.30
Production 8000 bottles
Format available Bottle 0.75 L
Surface 0.50ha
Name Aux Fournereaux
Varietal 100% Pinot Noir
Colour Red
Terroir Red clay and marl on gravelly limestone
Exposure South – Southeast
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
This wine, with its finesse and lightness, is best drunk young to take advantage of its freshness and its fresh fruits. As it ages, the red fruits develop into aromas of undergrowth, fern, and spices. Our Monthélie will be ideal as an aperitif and with choice charcuterie. It will also be a perfect accompaniment to round meats, roasted poultry, roasted lamb, or even rabbit.
Alcohol Content 13.50%
Residual Sugar 1.2g/L
Total Acidity 4.13g/L
Malic Acidity < 0.4
pH 3.30
Production 1500 bottles
Format available Bottle 0.75 L
Surface 0.30ha
Varietal 100% Pinot Noir
Colour Red
Terroir Marls and clays
Exposure East – West
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
Generous, opulent, firm but fruity, smooth, it will accompany red meats, grilled or in sauce, and roasted or glazed poultry. And of course, soft and washed rind cheeses: epoisses, ami du chambertin, livarot…
Alcohol Content 13.50%
Residual Sugar 1.5g/L
Total Acidity 3.52g/L
Malic Acidity < 0.4
pH 3.30
Production 1200 bottles
Format available Bottle 0.75 L
Surface 2.5ha
Name Gigotte – Grands Champs – Paquier – Luret – Echard – Pluchots – Chanlins
Varietal 100% Pinot Noir
Colour Red
Terroir Clay and silt ; clay and limestone for the Chanlins
Exposure South – Southeast
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
Pure finesse! The delicate nose of raspberry and violet delights the taste buds. In the mouth this wine is always soft, elegant, and fruity. Thanks to its subtle and harmonious smoothness, Volnay can accompany fine dishes such as guinea fowl, duck, quail but also tasty meats with fruity sauces.
Alcohol Content 13%
Residual Sugar 1.2g/L
Total Acidity 3.99g/L
Malic Acidity < 0.4
pH 3.30
Production 9000 bottles
Format available Bottle 0.75 L
Surface 0.53ha
Name Les Pluchots
Varietal 100% Pinot Noir
Colour Red
Terroir Clay at the bottom of the plot, limestone at the top
Exposure South – Southeast
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
This Volnay from a specific terroir due to its chalkier soil than in our other parcels of Volnay village has a powerful nose and a discrete mouth in its youth; a village made for ten years keeping. This Volnay will accompany red meats, gamey poultry, and cheeses.
Alcohol Content 14%
Residual Sugar 1.6g/L
Total Acidity 3.81g/L
Malic Acidity < 0.4
pH 3.30
Production 1500 bottles
Format available Bottle 0.75 L
Surface 0.50ha
Name Chanlins – Lambots
Varietal 100% Pinot Noir
Colour Red
Terroir Clay and limestone
Exposure South – Southeast
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
The nose delivers aromas of black fruits and is slightly peppery. Pepper that we find in our mouth, with a spicy touch. The tannins are well present in the youth and will refine in time. This wine will
go well with meats in sauce, game, or strong cheeses.
Alcohol Content 13.50%
Residual Sugar 1.5g/L
Total Acidity 3.56g/L
Malic Acidity < 0.4
pH 3.30
Production 2400 bottles
Format available Bottle 0.75 L
Varietal 100% Chardonnay
Colour White
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us
TASTING
This Chassagne Montrachet 1er cru «Abbaye de Morgeot ” is extraordinarily full! It has superb aromas of yellow/white fruits on the nose, a magnificent roundness in the mouth with fatness, and then a beautiful salinity at the end of the mouth with a beautiful minerality. Of a sumptuous “drinkability”, this wine will magnify your dishes such as lobster, shrimps, and scallops, or even a cooked fatty liver, as also fish, poultry in sauce, and veal.
Alcohol Content 14.50%
Residual Sugar 1g/L
Total Acidity 3.40g/L
Malic Acidity < 0.4
pH 3.30
Production 600 bottles
Format available Bottle 0.75 L
Surface 0.60ha
Name Les Clous
Varietal 100% Pinot Noir
Colour Red
Terroir Marls on gravelly limestone
Exposure South – Southeast
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
Beautiful expression of small red fruits with a slight forest nose in its first years. With age, notes of humus and fresh mushrooms emerge on silky tannins. It will be ideal with meats in light sauce or lightly grilled meats. It will also go well with cheeses such as Brie, Reblochon, or Brillat Savarin.
Alcohol Content 13.50%
Residual Sugar 1.3g/L
Total Acidity 3.97g/L
Malic Acidity < 0.4
pH 3.30
Production 1800 bottles
Format available Bottle 0.75 L
Surface 0.12ha
Name Les Teurons
Varietal 100% Pinot Noir
Colour Red
Terroir Red-brown soil, with small stones, located at the bottom of the hillside
Exposure South East
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
Ample structure, generous fruity aromas (red fruits), a delicate wine with a nice length. This wine will perfectly pair your grilled red meats, and meats in sauces.
Alcohol Content 12.50%
Residual Sugar 1.4g/L
Total Acidity 3.54g/L
Malic Acidity < 0.4
pH 3.30
Production 300 bottles
Format available Bottle 0.75 L
Surface 0.40ha
Name Robardelle
Varietal 100% Pinot Noir
Colour Red
Terroir Very shallow, stony, silty soil with the limestone parent rock at barely 60cm
Exposure South East
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
The nose is a sumptuous bouquet of ripe fruits while keeping the finesse and elegance of Volnay. The palate imposes itself by its harmony of blackberry, black cherry, and blueberry with a sustained touch of blackcurrant. Its soft and discreet tannins are quickly melted. To drink rather on its youth, about ten years at the most to appreciate its fruits. Its silky and harmonious structure allows a greedy cooking: saddle of lamb roasted with thyme, filet of Charolais in brioche…
Alcohol Content 14%
Residual Sugar 1.5g/L
Total Acidity 3.87g/L
Malic Acidity < 0.4
pH 3.30
Production 900 bottles
Format available Bottle 0.75 L
Surface 0.13ha
Name Ronceret
Varietal 100% Pinot Noir
Colour Red
Terroir Stony soil with poor subsoil, the vines suffer and always give a very intense wine
Exposure Southeast
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
The wine has a deep garnet red color with purple ruby reflections. The nose, pleasant, exhales aromas of black fruits, blackberry, blackcurrant, bramble, violet on woody background. The mouth, frank in attack, offers then a rich, tense, and elegant matter endowed with a beautiful minerality. The tannins are fine and smooth and perfectly coated by the fruit. The finish is dense and persistent, always with this minerality characteristic of this climate. This wine will perfectly accompany a pigeon with truffles or a venison stew with cranberries.
Alcohol Content 13%
Residual Sugar 1.5g/L
Total Acidity 3.58g/L
Malic Acidity < 0.4
pH 3.30
Production 300 bottles
Format available Bottle 0.75 L
Surface 0.09ha
Name Santenots
Varietal 100% Pinot Noir
Colour Red
Terroir Stony soil, brown clay soil on the surface, deep rocky substratum which allows the vine to plunge its roots deep into the soil
Exposure Southeast
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
Spicy and fruity, it also offers delicate smoky and toasted flavors that give it complexity. It is a dense, well-structured wine that shows a certain roundness as well as a nice volume. This wine will perfectly accompany a duck breast, grilled or roasted red meats, and cooked cheese.
Alcohol Content 13.50%
Residual Sugar 1.4g/L
Total Acidity 3.79g/L
Malic Acidity < 0.4
pH 3.30
Production 300 bottles
Format available Bottle 0.75 L
Surface 0.35ha
Name Clos Des Chênes
Varietal 100% Pinot Noir
Colour Red
Terroir Very shallow stony white soil with the limestone mother rock very close
Exposure South – South East
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
Discreet nose of red and black fruits, this wine presents an aromatic complexity in the nuances of undergrowth, humus, leather, with a very ample texture, supported by animal scents. The more it ages, the more its tannins soften and reveal forest notes. Our great wine for ageing par excellence: 20 years without problems (in good conditions of keeping of course…). Its solid and harmonious structure allows a refined cuisine of gamey type: pheasant with prunes, saddle of hare, marcassin with grand veneur sauce…
Alcohol Content 14%
Residual Sugar 1.4g/L
Total Acidity 3.35g/L
Malic Acidity < 0.4
pH 3.30
Production 1500 bottles
Format available Bottle 0.75 L
Surface 0.25ha
Name Champans
Varietal 100% Pinot Noir
Colour Red
Terroir Fine clay soil mixed with pebbles allowing excellent drainage
Exposure South – South East
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 SO2 to stabilize them, and then they are filtered or not depending on the case and bottled by us.
TASTING
Cherry and Morello cherry nose, very fruity. The mouth is rich with round but solid matter. This wine can be drunk in its first years to find the fruit and the brightness of Volnay or it can be kept for fifteen years or more to enjoy the melted tannins and its more sensual texture. Ideal for creative cuisine such as duck with figs, quail with grapes, pork tenderloin with prunes…
Alcohol Content 14%
Residual Sugar 1.5g/L
Total Acidity 3.60g/L
Malic Acidity < 0.4
pH 3.30
Production 1200 bottles
Format available Bottle 0.75 L
Surface 0.25ha
Name Les Grands Champs
Varietal 100% Pinot Noir
Colour Red
Terroir Very shallow stony soil with the limestone mother rock very close. Composed of limestone scree mixed with clay
Exposure South East
VINIFICATION / MATURING
Manual harvest in boxes, to avoid crushing; these are emptied directly onto a vibrating sorting table, then the grapes are partially de-stemmed depending on the vintage and introduced into vats in which they will remain for 18 to 20 days. We do a cold pre-fermentation maceration at 4°C for 2 to 3 days before the alcoholic fermentation starts naturally. A daily control of temperatures and densities allows us to have an ideal fermentation kinetics with daily pumping over and some very light punching of the cap at the end of the fermentation. After devatting, we put the wine in oak barrels for 12 months, without new barrels. A filtration is done, if necessary, before bottling by us at the Domaine.
TASTING
Concentrated excellence: intense bouquet, silky texture, infinite complexity of spices and macerated red fruits. A very marked finish on the finesse and the deep fruit remaining in place several minutes after tasting. At its peak when it is 5 to 7 years old, but can be drunk younger, on its ardor, its energy, and its crispness or can be kept for ten years in the cellar. This unique terroir of Volnay will perfectly accompany a Bresse chicken with morels, a good beef filet with forest sauce, or a piece of veal with old-fashioned mustard sauce.
Alcohol Content 13%
Residual Sugar 1.5g/L
Total Acidity 3.64g/L
Malic Acidity < 0.4
pH 3.30
Production 900 bottles
Format available Bottle 0.75 L
