Gevrey-Chambertin

Maceration and vinification take 2 to 3 weeks and a re initiated by Indigenous yeasts. Maceration 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. The wine is aged in barrels (20% in new oak) for 14 to 18 months. Joseph Drouhin insists on total control of the weathering of the oas and it is done for a period of 3 years, one of the contributing elements to the elegance of the wine. As every year we sorted the grapes at once to select the most beautiful bunches that were to be kept in whole clusters and to remove berries that could present a lack of maturity. The sanitary state was very satisfactory with almost no rot. Very quickly at the beginning of the fermentations the colours were released and gradually the varietal character of Pinot Noir was expressed. We favoured this aromatic expression to look for balanced wines without too much power. The tannins are nicely melted, the acidity levels from normal to low. The fermentations and macerations lasted about 3 weeks. In the course of the winter, the malolactic fermentations were triggered and proceeded sometimes rather quickly