||Complete destemming. Very light crushing in order to keep 20 to 30 % of the grapes intact. Indigenous yeasts.
||Cold vatting for 3 to 6 days at a temperature of 15 °C.
||Fermentation for 8 to 15 days.
||Pigeage twice a day depending on the vintage.
||Racking after the malolactic fermentation. Racking before bottling.
||Maturing for 11 months in oak barrels, 10 to 20 % of which are new.
||价格 Pierre Matrot Volnay Santenots 1er Cru 2017 HK$ 690.00