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Vosne-Romanée
“Les Violettes”

Vosne-Romanée “Les Violettes”

Vineyard:
Burgundy - Côte de Nuits - Flagey-Echezeaux. The Vosne-Romanée Les Violettes comes from Flagey-Echezeaux. Only the road and a perimeter wall stand between this plot and the Clos de Vougeot Grand Cru.

Surface area: 0.37 hectares
Grape varieties: pinot noir
Planted in: 1945 and 1946
Altitude: 260 metres

Working the vine:
November: Vines pruned. Until late February: Vine shoots burned. March: final pruning and repair work. April - May: ruthless de-budding and tying. June: tying and clipping vines. July or early August, before veraison: leaves on all plots are thinned by hand, with a green harvest to provide the vine stock with natural aeration, limit the yield, and help the grapes to ripen.

Soil:
The soil is tilled at the end of winter, and raked during the season to retain control of natural vegetation growth.
In June and July, the soil is turned to clear the vineyard of excess vegetation.

Crop treatments:
The vineyard does not use herbicides, insecticides, or chemical anti-rot treatments.
Sexual confusion techniques are used to combat grape moth.
We do not use any artificial fertilizer. We believe in responsible viticulture, based on observation and treatments for mildew and rot.

Harvest:
Picked by hand and sorted at the vine. Transported in small boxes. Grapes sorted a second time in the fermenting room.

Winemaking process:
The grapes are stripped and transferred to vats. They are then fermented at a controlled temperature (32°C maximum), with the vats being cooled if necessary to control when fermentation begins. Remontage is performed, followed by daily pigeage. The wine is removed from the vats and pressed. Before being placed into casks, the wine spends 3-4 days in vats to allow the lees to separate. The wine is siphoned into oak barrels using gravity, rather than a pump.

Maturation:
18 months in new oak barrels for 25%, the rest in barrels having contained one or two wines. The wine is racked once using a hand bellows upon completion of secondary fermentation. When mature, barrels containing the same variety of wine are blended in a single vat using a racking process. We bottle the wine ourselves at the vineyard, without it being clarified or filtered in any way.

The wine’s characteristics:
A high class wine! This wine definitely contains something of its neighbour, the Clos de Vougeot Grand Cru. A pedigree wine with unparalleled depth and a velvety smoothness. Its opulence and aromatic complexity are abundantly clear: this wine really is in a class of its own.

Pairing with food:
Game, beef, poultry, strong cheeses (Epoisses).