| Origin |
Nuits-Saint-Georges (France) |
| Vinification |
After reception of the winery and destemming, the must is placed in a vat for a period of 12 to 15 days. For the three first days, the temperature is maintained between 16 to 18° C. This process allows to keep the primary aromas in the wine. After the temperature of the vat naturally elevates to be maintained between 28 and 33° C during a few days. |
| Ageing |
Wines stay 15 months in cellar before being bottled. During this period, the wine undergoes a second fermentation named malolactic fermentation which allows it to stabilise its structure. It spends about 12 months of its life in oak barrels with one third in new barrels, in order to give it the necessary tannin. After this time, the wines are prepared to bottling. |
| Pairing |
Volnay blend perfectly with roasted meats, such as a leg of lamb, and poultry (stuffed ducks, stuffed quail) and the “filet mignon”. |