We aim to have all wines be vintage specific. In the case the listed vintage is out of stock and you note you would like that particular vintage, we will inform you via email for approval to go ahead.
About This Wine
To preserve their entirety, grapes are carefully harvested and sorted out by hand. Before starting the alcoholic fermentation we make a cold maceration during 4 to 6 days to work on the phenolic component's exctraction. Grapes are previously partially destemmed. Then, full maceration lasts for 15 days while we'll use only pigeages (punching the cap). Their intensity and numbers lead to the concentration of tannins, perfumes and colour. Alcoholic fermentation is realized with natural yeasts.
After maceration, free and press wines are separated for aging. 20% of the cuvée is aged in traditional Burgundian 228 liters barrels for 12 months with only 10% of new oak.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests. The cork is marked with the estate's name and the vintage. Robert Vernizeau has been the winemaker at Domaine des Perdrix for 16 years.
|Brand||Domaine Des Perdirix|