Drink it because
Its a Volnay for god`s sake!
Delicately complex with finesse...
Grapes
Pinot Noir
Viticulture
Guyot pruning style, mechanical soils labour, reasoned practices
Harvest: Manual in full baskets, sorted in the vineyard & also on sorting table at the winery
Winemaking
50% de-stemming Transfer to concrete vats (without sulfiting), followed by crushing.
Cold pre-fermentary maceration at 10-12°C with 2 pump-overs/day (3-6 days).
Alcoholic fermentation with indigenous yeasts in open vats 1 pigeage and 1 pumping over daily, with limited pipeages for greater finesse.
Vatting lasts between 20 and 25 days before transfer to barrels.
Malolactic fermentation in barrels.
Aging on lees
> 1 year in French oak light toast barrels (20% new barrels from Chassin).
Gravity racking from the barrels with light filtration Kieselguhr before bottling
Tastingnote
This pretty, bright ruby colour has light garnet highlights. On the nose, its femininity is matched by great aromatic intensity, with notes of red and black berries (raspberry, redcurrant, blackberry) and violets. As it matures, it reveals hints of sweet spices and cooked fruit. The attack is fresh, the fruit is crunchy, the bouquet is confirmed! The palate is round, smooth and light, with a velvety finish. Delicately complex with finesse.
Ageing potential: between 4 and 8 years in the cellar.
Food pairings
Serve at 15-16°C in a Burgundy glass.
A gastronomic wine, it is the perfect accompaniment to dishes that have been patiently roasted, lacquered or caramelised: elegant poultry with fruit, or meat slowly candied with apricots and dried fruit. Its aromatic intensity makes it a perfect match for mild, mature cheeses (Citeaux, Brillât-savarin, Mont d'or).