2024 Technical Specifications
Grape Varieties Pinot Noir
Classification Volnay Premier Cru
Region Santenots
Soil Clay and limestone; chalky marl subsoil
Vineyard Yield 40 hL/ha
Sites Les Santenots Dessous
Maceration 30 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak
Production Volume 2,100 bottles
Bottles2,100
Production Details Manually harvested with rigorous sorting; seven-day cold pre-fermentation maceration with temperature control, followed by a 30-day vatting period. Aged on fine lees in French-oak barrels for 15 months, with 30% new oak; traditionally racked and bottled at the domaine by gravity.
Tasting Notes Bright ruby red; strawberry, red currant and cherry; generous and harmonious, with an ample palate, velvety tannins and increasing complexity with age
2023 Technical Specifications
Grape Varieties Pinot Noir
Classification Volnay Premier Cru
Region Santenots
Soil Clay and limestone; chalky marl subsoil
Vineyard Yield 40 hL/ha
Sites Les Santenots Dessous
Maceration 30 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak
Production Volume 2,692 bottles
Bottles2,692
Production Details Manually harvested with rigorous sorting; seven-day cold pre-fermentation maceration with temperature control, followed by a 30-day vatting period. Aged on fine lees in French-oak barrels for 15 months, with 30% new oak; traditionally racked and bottled at the domaine by gravity. Suggested cellaring is 5–10 years.
Tasting Notes Bright ruby red; strawberry, red currant and cherry; generous and harmonious, with an ample palate, velvety tannins and increasing complexity with age
2022 Technical Specifications
Grape Varieties Pinot Noir
Classification Volnay Premier Cru
Region Santenots
Soil Clay and limestone; chalky marl subsoil
Vineyard Yield 40 hL/ha
Sites Les Santenots Dessous
Maceration 30 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak
Production Volume 2,692 bottles
Bottles2,692
Production Details Manually harvested with rigorous sorting; seven-day cold pre-fermentation maceration with temperature control, followed by a 30-day vatting period. Aged on fine lees in French-oak barrels for 15 months, with 30% new oak; traditionally racked and bottled at the domaine by gravity. Suggested cellaring is 5–10 years.
Tasting Notes Bright ruby red; strawberry, red currant and cherry; generous and harmonious, with an ample palate, velvety tannins and increasing complexity with age
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1789496 | — | — | wine-searcher.com ↗ |