Volnay Joseph Drouhin

Grape Variety : Pinot Noir.

Vineyard
Site : south of Beaune, next to Pommard.
History & tradition : because of the purity of its air, Volnay was apparently the favorite residence of the ladies at the court
of the Duke of Burgundy. The other attraction was of course the charm of its wines.
Soil : marl and limestone with small pebbles.

Viticulture
Plantation density : 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production
of each vine stock.
Pruning : Guyot.
Yield : 45 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.
Grape Supply : grapes and wines provided by regular supply partners (long-term contracts).

Vinification
Maceration: maceration and vinification take 2 to 3 weeks indigenous yeastsmaceration and fermentation temperatures under total control.Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should
never be detrimental to the finesse and typical character of the wine.
"Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping
over ("remontage") per day till the end of the fermentation.
Pressing: vertical press; separation of free run juice from pressed juice.

Ageing
Type: in barrels (20% in new oak).
Length: 14 to 18 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the
contributing elements to the elegance of the wine .
Follow-up: barrel by barrel.

Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data
obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is
given to the true expression of terroir and character of the vintage.

Tasting note by Véronique Boss-Drouhin
"A wine of great elegance with a vivid and bright colour. When the wine is young, the aromas are reminiscent of violet
and black currant. With age, the aromas take on notes of ripe or candied fruit, mushroom and mild spices. On the palate, a
pleasant sensation of roundness and velvety texture. Long aftertaste, with touches of candied fruit and vanilla".

Serving

Temperature: 16°C (61-62°F).
Cellaring: 8 to 20 years.