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Vougeot
“Les Petits Vougeots”
Premier Cru

Vougeot  “Les Petits Vougeots”  Premier Cru

Vineyard:

Burgundy - Côte de Nuits -  Vougeot. The Vougeot vineyard is a rare one, with less than 15 hectares. Within the vineyard, the Les Petits Vougeots Premier Cru is cultivated in shallow, brown limestone soil. The name comes from the stream that runs along the bottom of the plot: Le Petit Vougeot. This stream eventually flows into the Vouge, a river that runs to Cîteaux abbey.

Surface area: 0.46 hectares

Grape varieties: pinot noir

Planted in: 1978 and 1979

Altitude: 235 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 plots most affected by 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 50%, 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 direct wine with its own personality, it is pure and assertive and cuts no corners with its red berry flavours. It is a highly refined wine with substance and fruity flavours. This solid premier cru’s delicate tannins are what give it all its personality.

Pairing with food:

Poultry, game birds, roast lamb, cheese (reblochon).