2009 Vincent Girardin Volnay Les Vieilles Vignes

Harvest-picking by hand. The grapes are sorted twice (when picking the grapes and on the sorting table), then partially destemmed and put in stainless still thermo-regulated tanks. The alcoholic fermentation can begin with natural yeasts we have in the grape berries around 3 weeks. Pumping-over (the must) and crushing are very soft in order to be very careful about the substance and order to get the purest and most representative wine we can have. Soft pressing. The wine is put into the cask further to a soft settling of the juice in French oak (15% for new oak). The malolactic fermentation can begin then with natural anaerobic bacterium from the juice. The ageing lasts 14 months on fine lees. We follow the lunar calendar (“fruit day”) for the bottling without fining and filtering.