Deep red colour. Intense nose of red and black fruits. The mouth is fleshy with some intensity and offers a long aftertaste. The prestigious wines will enjoy a very long ageing potential. The more modest wines are voluptuous.
Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit.
Sorting of the grapes: in the vineyard and at the cuverie (winery) if necessary.
Maceration and vinification take 2 to 3 weeks
Maceration and fermentation temperatures under total controlJoseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine but should never be detrimental to its finesse and typical character.
"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: separation of free run juice from pressed juice.
Type: in barrels (10% in new oak)
Length: 12 to 15 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.
Fining ("collage", to clarify the wine): light, after careful tasting.
Grape: 100% Pinot Noir