|Pl. de l'Église - 21190 - Volnay (France)
Domaine Joseph Voillot is located in Volnay, in the heart of the Côte de Beaune, in one of the legendary places for all fans of great Burgundy wines. It is a family-owned business that has been cultivating vineyards for no less than 8 generations in this beautiful area, home of the world's greatest Pinot Noirs and Chardonnays. The 8 hectares of vineyards are divided into numerous parcels, which are located in the communal territories of Meursault, Volnay, Pommard and Beaune. Overall, the Domaine produces labels from 13 different Appellations, many of them from prestigious Climats. In Mersault it has vineyards in Les Chevalières, in Premier Cru Les Cras; in Beaune in Premier Cru Aux Coucherias; in Volnay in Premier Cru Caillerets, Champans, Fremiets; in Pommard in Premir Cru Clos Micault, Pézerolles, Epenots, Rugiens.
Today the Domaine is managed by Etienne Chaix, with extreme care and respect for the ancient traditions of the land. In the countryside, the principles of sustainable agriculture are followed, tailored to the needs of each individual plot and certified Haute Valeur Environnementale (HVE). Treatments are limited to the bare minimum, with preference given to the use of organic products, so as to safeguard the environment. Intercrops are grassed and surface tilled several times a year to maintain soil vitality. Harvesting operations are carried out on a plot-by-plot basis, when the grapes are fully ripe, and are done with maniacal care by family members, aided by a few friends. Grapes are rigorously sorted in the vineyard and then on the sorting table in the winery.
Respect for custom, leads to making wine in the traditional way. After the grapes have been destemmed, fermentation takes place in temperature-controlled stainless steel tanks, with maceration lasting two to three weeks, depending on the characteristics of the vintage. As for white wines, a soft pressing of the grapes is carried out, followed by vinification in stainless steel. All fermentations are carried out exclusively with indigenous yeasts, so as to respect the authenticity of the place of production, without any external input. For aging, French oak barrels are used, with a percentage of new wood that can vary from 10 to 15 percent, so as to leave no trace in the wines.