Vosne Romanée les Chalandins

Description :

Vineyard Location: Near Clos de Vougeot
Winemaking: 100% manual harvesting. Once cut, the grapes are transported in refrigerated trucks to the winery, less than 20 minutes away.
Vinification: Fermentation starts 24h after the vatting for 10 -12 days. A light "foulage" at the end of the fermentation to spread the sugar contained in the berries of the whole bunches. During fermentation, 2-3 daily pumping over, and 1 daily "delestage". After a gentle pressing with a pneumatic press (1.15 hours at a maximum 17 pounds/square inch), wines are decanted during 4-5 days at 12°C and are moved to ceramic vats and new barrels. Malolactic fermentation ensues. As the wines are kept at low temperature, this fermentation starts slowly and late (usually in the spring) and lasts about 45 days.
Aging: Elevage for 12-18 months in 70% ceramic + 30% new oak