Volnay 1er Cru (Red)

Origine

The wine hails from four different 1er Cru lieux-dits: Les Lurets, les Roncerets, les Robardelle and la Carelle below the chapel at the bottom of the hillside at an altitude of 280 metres. The soil here is unevenly interspersed with boulders. The surface area is 0.4738 hectares resulting in a production of 2,000 bottles.

The vines are grown using methods that are as respectful as possible of the soil and the plant. The pruning used is Guyot Simple.

Vinification

The grapes are picked by hand and sorted on the domaine. The proportion of whole bunches used varies from 10 to 30% depending on the vintage.
Vinification:
- Cold pre-fermentation maceration for 3-5 days
- Followed by 4-5 days fermentation when the must is transformed into wine using indigenous yeasts
- 3-4 extra days are allowed to complete the extraction of the soluble matter (tannins, anthocyanins, etc.) and give it the time to incorporate into the wine.
After pressing, the new wine is transferred directly to 228-litre oak barrels (25% of which are new). Malolactic fermentation using indigenous bacteria then completes the fermentation process. The wine is aged for 18 months in oak barrels, during which two racking operations are carried out to remove the lees. We bottle the wine ourselves, unfiltered, on the domaine.

Notes de dégustation

Intense red hue.

A fresh bouquet, generally dominated by fruity aromas when young before giving way to animal-type aromas.

Mets d'accompagnements

Volnay 1er Cru is best served with white meats, grilled meats as well as fresh cheeses. This is a wine that already expresses itself nicely when young with aromas of red fruit and a supple structure. It will retain all its qualities for 3 to 7 years, depending on the vintage.