Volnay
Frederic Leprince
VARIETAL: 100% Pinot Noir
VINEYARD: Shallow clay soils, chalky brown in Les Grands Champs and almost chalky white in Les Vaux.
WINEMAKING: Harvesting by hand into crates, careful sorting on a vibrating table, traditional vinification (cap punching and pumping over) with indigenous yeasts, a small proportion of the harvest (15%) is kept in whole bunches, rather long maceration (more than 15 days), temperature control at the end of alcoholic fermentation to ensure a good polymerisation of the tannins, gravity-fed transfer in the cool vaulted cellar, ageing in oak barrels for 10-12 months, 25% new barrels, blending in stainless steel vats after racking where the wine is pumped using air, and lastly bottling without filtration.
TASTING NOTES: Delicate aromas of red and black cherries, well-structured on the palate with pronounced fine tannins.
FOOD PAIRING: Bresse chicken fricassee with mushrooms
TECHNICAL NOTES:
Frederic Leprince
VARIETAL: 100% Pinot Noir
VINEYARD: Shallow clay soils, chalky brown in Les Grands Champs and almost chalky white in Les Vaux.
WINEMAKING: Harvesting by hand into crates, careful sorting on a vibrating table, traditional vinification (cap punching and pumping over) with indigenous yeasts, a small proportion of the harvest (15%) is kept in whole bunches, rather long maceration (more than 15 days), temperature control at the end of alcoholic fermentation to ensure a good polymerisation of the tannins, gravity-fed transfer in the cool vaulted cellar, ageing in oak barrels for 10-12 months, 25% new barrels, blending in stainless steel vats after racking where the wine is pumped using air, and lastly bottling without filtration.
TASTING NOTES: Delicate aromas of red and black cherries, well-structured on the palate with pronounced fine tannins.
FOOD PAIRING: Bresse chicken fricassee with mushrooms
TECHNICAL NOTES:
Frederic Leprince
VARIETAL: 100% Pinot Noir
VINEYARD: Shallow clay soils, chalky brown in Les Grands Champs and almost chalky white in Les Vaux.
WINEMAKING: Harvesting by hand into crates, careful sorting on a vibrating table, traditional vinification (cap punching and pumping over) with indigenous yeasts, a small proportion of the harvest (15%) is kept in whole bunches, rather long maceration (more than 15 days), temperature control at the end of alcoholic fermentation to ensure a good polymerisation of the tannins, gravity-fed transfer in the cool vaulted cellar, ageing in oak barrels for 10-12 months, 25% new barrels, blending in stainless steel vats after racking where the wine is pumped using air, and lastly bottling without filtration.
TASTING NOTES: Delicate aromas of red and black cherries, well-structured on the palate with pronounced fine tannins.
FOOD PAIRING: Bresse chicken fricassee with mushrooms
TECHNICAL NOTES: