Volnay 1er Cru Carelle sous la Chapelle

Paul Pernot

Fiche Technique

Color

Red

Format

Bottle 75cl

Year

2022

C'est un pur
Pinot Noir

Tucked into the gentle slopes just below the chapel, this plot gives a red of real charm. The Pernot family, better known for their whites in Puligny, bring the same careful touch here: old vines, low yields and grapes picked by hand at just the right moment. Fermentation is gentle, with light extraction to keep the fruit fresh, followed by ageing in French oak barrels where only a small share is new. Expect silky red cherry, wild strawberry and a hint of violet, with fine, polished tannins. Pour it with roast duck, mushroom risotto or a creamy Époisses, and you will see what makes this corner of the Côte de Beaune so loved.

77.35 € incl tax

Qty:

48 in stock

Wine name: Volnay 1er Cru Carelle sous la Chapelle

Vintage: 2022

Producer: Domaine Paul Pernot et ses Fils, Puligny-Montrachet

Grape varieties: 100% Pinot Noir

Region: Burgundy, Côte de Beaune

Appellation: Volnay Premier Cru, Carelle sous la Chapelle

Vinification method: Hand-harvested fruit, sorted on arrival, largely destemmed and fermented with indigenous yeasts in open-top vats, followed by ageing for around 12 to 15 months in French oak barrels with a moderate proportion of new wood, then bottling after light fining and minimal filtration

Maceration: Cool pre-fermentation maceration of a few days, then traditional vatting of around two to three weeks with gentle punching down and pumping over to preserve freshness and fine tannins

Colour: Bright ruby red with crimson glints and a clear, luminous rim

Bouquet: Red cherry, raspberry and wild strawberry, with violet, a touch of liquorice and discreet spicy and toasted notes

Palate: Silky and finely structured, with juicy red fruit, polished tannins, a saline mineral thread and a long, elegant finish typical of Volnay

Alcohol content: 13% vol.

Soils: Clay-limestone soils on mid-slope, with pebbly limestone scree and good natural drainage, east to south-east facing

Farming: Sustainable viticulture, ploughed soils, grass cover between rows, manual harvesting with no systematic chemical weeding

Ageing potential: 8 to 15 years from the vintage

Food pairing: Roast poultry, duck breast, veal, mushroom dishes, grilled lamb and soft washed-rind cheeses

Serving temperature: 15 to 16°C, decanted for 30 minutes when young

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