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Domaine Yvon Clerget - Volnay 1er cru "Carelle sous la Chapelle" 2017

Domaine Yvon Clerget - Volnay 1er cru "Carelle sous la Chapelle" 2017

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This Volnay 1er cru "Carelle sous la Chapelle" is very refined.

Thibaud Clerget took over the family Domaine in 2015; one of the oldest Domaines in the village. The rebirth of one of Volnay’s little treasures then began with six hectares of vineyards located within the best climats* of Burgundy. The vineyard of 1er cru “Carelle sous la Chapelle” is located just below the village of Volnay and its vines are 30 years of age on average.

The nose is delicate with profound notes of red fruits, rose petals and black fruits. The palate is refined and delicate with some candied fruits going through to the finish with ample energy and freshness.

It can be paired with charcuterie, charcoaled meat, a large array of cow’s milk cheese and roast poultry. Drink now with 35 minutes of decanting or keep up until 2025 and beyond. 100% Pinot Noir.

* Climat refers to a named plot of vineyard.

"This is a very fine premier cru. The Carelle Sous La Chapelle demonstrates very well the finesse of the wines made in Volnay."

At Domaine Yvon Clerget the grapes are hand harvested, sorted in the vineyard and then completely destemmed. The cold maceration takes place for five to seven days and the whole process lasts for 15 to 20 days in a stainless steel tank. During the maceration, pump-overs are used and the cap is pushed down once per day. The wine undergoes its malolactic fermentation in 228 litre French oak barrels and is then matured for twelve months. Before bottling, the wine matures for two months in a stainless steel tank. 25% new French oak is used.

What we say

"This is a very fine premier cru. The Carelle Sous La Chapelle demonstrates very well the finesse of the wines made in Volnay."

Technical notes

At Domaine Yvon Clerget the grapes are hand harvested, sorted in the vineyard and then completely destemmed. The cold maceration takes place for five to seven days and the whole process lasts for 15 to 20 days in a stainless steel tank. During the maceration, pump-overs are used and the cap is pushed down once per day. The wine undergoes its malolactic fermentation in 228 litre French oak barrels and is then matured for twelve months. Before bottling, the wine matures for two months in a stainless steel tank. 25% new French oak is used.