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Importing Burgundy
for 13 years
Wills Burgundy
Ashley Cottage
Ruins Lane Chideock
Bridport DT6 6JH
tel: 01297 489223
fax 0870 755 9722
mob:07769 730403
call me- Will Grafton
vat no GB799971434
will@wills-burgundy.com
My TERMS of Business can be found here E&OE
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NEW to Wills Burgundy, this famous house is now well represented here! A balance of tradition and modern techniques characterizes Joseph Drouhin winemaking and vineyard management : own nursery, ploughing, leaf removal, 100 % picking by hand, open wooden and stainless steel fermenters, fermenting and ageing of the wines in oak. As a result of its historic location deep in the heart of Beaune, its size and quality of vineyards, the expertise resulting from years of experience in the cultivation of vines and the vinification of fine wines, Maison Joseph Drouhin is uniquely placed to uphold the true Burgundian style. Since 1880, Maison Joseph Drouhin has built a reputation for wines that primarily reflect their individual terroir and vintage. Faithfully preserving the authentic individuality of each appellation, the Drouhin firm constantly strives for wines of breed, finesse and elegance.
And for those people who are into high technology or miraculous recipes will probably be disappointed when they hear this : their style of vinification remains deeply traditional
It can be summarized as follows : respect for the integrity of the grape ; harvest by hand, transportation from vineyard to winery in small perforated crates, loading of fermenters or presses by means of a conveyor belt. For the reds : destemming is decided when the stems are too green and depending on how healthy they are ; no yeast inoculation (the skin of the berries is naturally covered with a specific yeast population) ; temperature at fermentation varies naturally but within two extreme limits : 25°-32°C (77°. - 90° F) ; total maceration / fermentation is decided by tasting (12 to 18, exceptionally 21 days). With too long a maceration the tannins extracted are harsher and less noble : they hide the bouquet and the finesse of the wine. A good analogy is tea : try to seep your tea longer and judge for yourself.
For the whites : pneumatic pressing ; decantation by gravity ; for all Côte d'Or wines, fermentation in barrels ; for Mâcon, Pouilly-Fuissé and possibly Chablis wines, fermentation in tanks completed in wood ; the lees are maintained in suspension through frequent stirring ; For all wines : after the alcoholic fermentation, the malolactic fermentation is left to follow its course naturally : it occurs in winter or spring. |
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