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The grapes are pressed gently after sorting. The juice then undergoes a natural decanting (débourbage). The great win...Read more...
Food Pairings for Joseph Drouhin Montrachet Marquis de Laguiche
The grapes are pressed gently after sorting. The juice then undergoes a natural decanting (débourbage). The great wines of Côte d’Or ferment in wooden vats. Chablis and Chablis Premier Cru ferment in stainless-steel. Drouhin uses “bâtonnage” (stirring) in order to reactivate the lees in suspension. Again, the need for stirring (and its frequency) is left to the human palate. After the first alcoholic fermentation, Drouhin lets the malolactic fermentation occur entirely. As the malic acid turns into lactic acid, the characteristics of the terroir are enhanced. The taste of the wine becomes more focused and the aromas more complex. The aging of the wines As with fermentation, each general principle must be adapted to a particular situation and eve ry detail has its importance. It begins with the quality and age of the barrels. Drouhin buys its own carefully chosen oak from the forests of Allier, Vosges and Nevers. The staves are left in the open air to dry out for at least two years and a half (as opposed to 18 months, the norm in Burgundy). Drouhin has a privileged relationship with a barrel-maker : François Frères. Each barrel (228 liters, i.e. 57 gallons) is stamped with a bar-code in order to have complete traceability (Drouhin was one of the first firms to do this). What percentage of old or new barrels be used for aging? Again, it must be decided case by case. New wood releases a lot of tannin and various aromas which the wine must be able to absorb.
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