Comte Armand Volnay 2023

The wines are in the very image of the quality of the fruits from which they come. Starting from the reflection that the berry is the fruit itself, the harvest is 100% scraped, but not troddened in order to keep a high proportion of whole berries. The winemaking period will then be divided into 3 distinct stages: A pre-fermentation maceration period of 5 to 8 days at a temperature of 13-14°C. Spontaneous alcoholic fermentation over a period of 5 to 10 days Finally, the post-fermentation maceration that according to the year will go from 3 to 15 days In the majority of cases, total maceration lasts about 4 weeks, which is rather long compared to traditional Burgundian methods. However, we think that it is probably more interesting to give time to the material extracted during winemaking, to organize itself into a more stable and harmonious structure. The moon, which greatly governs our pace of work at the vineyard, has also intervened since the 2001 vintage at the winery. Thus, these 4 weeks of maceration correspond to a lunar sidereal cycle (rhythm governing fluids on earth).

The wines will then be aged at this constant rhythm of 28 days in order to preserve as much as possible the vibratory state of the water of constitution of the grapes at the time of cutting. If this idea may seem most wacky to the eyes of a majority of you, it allows us, beyond a rigorous work rhythm, to obtain wines of better precision and minerality. In no way should we forget that water is the main element in the constitution of wine. Depending on the appellations and the age of the vines, the wines will be aged from 18 to 24 months in barrels with proportions of new wood ranging from 0% for the Villages, to 30% for the old vines of Clos des Epeneaux. 

"From Grands Champs and Les Famines. Dark centre to the colour and some firm structure in this Volnay. Full plum fruit, with good energy and a sense of calm completeness to finish. Drink 2028-2033" - 88-91 Points, Jasper Morris