Clos Vougeot Grand Cru

Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit. Sorting of the grapes: in the vineyard and at the cuverie (winery) if necessary. Maceration and vinification take 2 to 3 weeks,indigenous yeasts, maceration and fermentation temperatures under total control. Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine but should never be detrimental to its finesse and typical character. "Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over (remontage) per day till the end of the fermentation. Pressing: separation of free run juice from pressed juice. Ageing in barrels (20% in new oak) for 14 to 18 months. Origin of the wood: French oak forests (Tronçay in particular).