Red

Volnay Les Famines

Pinot Noir

Exceptional nose of wild red fruits.

Vinification	Depending on the temperature of the grapes, the must can be lowered to 14°C in order to delay the start of fermentation and lengthen the maceration time. In order to work on the elegance of Pinot Noir, the punching down is light and manual. The main emphasis is on daily pumping over. The vinification takes place over a long period, between 15 and 25 days depending on the vintage. Naturally, the musts rise in temperature in order to fix the color and the aromas. Once pressed, the wine is transferred, as much as possible by gravity, to old barrels and is not racked for the 12 months of aging. Bottling takes place in the spring.
Élevage	In oak barrels for 20 to 22 months (10-20% new wood)
Vineyard Soil	Clay-limestone
Harvest	Manually done in September. Sorting in the vineyard as well as in the cellar. Grape harvest 70 to 90% depending on the vintage.
Tasting Notes	An exceptional nose that reveals aromatic notes of wild red fruits. On the palate, it is an explosion of ripe black fruits. Delightful, lingering finish.
Cellaring	5-10 years