{"product_id":"joseph-drouhin-nuits-st-georges-proces-2018","title":"Joseph Drouhin Nuits-St-Georges Proces 2018","description":"\u003ch2\u003eVineyard\u003c\/h2\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eSite\u003c\/u\u003e: at the heart of the Côte de Nuits, the town of Nuits has its own Hospices, world-renowned vineyards and, of course, ancient traditions. Maison Joseph Drouhin owns nearly half of the Premier Cru Les Procès, next to Pruliers, another famous vineyard.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eHistory \u0026amp; tradition\u003c\/u\u003e: the name Nuits may come from \"noyer\" (walnut tree), a not very frequent tree in this region. As a matter of fact, the hillsides in Burgundy were covered with oak trees at the time the Romans arrived.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eSoil\u003c\/u\u003e: excellent due east exposure, on a mild incline. The soil is not too rocky, but deep and with good drainage.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eDrouhin estate\u003c\/u\u003e: 0,37 ha. (.925 acre).\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eAverage age of the vines\u003c\/u\u003e: 59 years.\u003c\/p\u003e\n\u003cdiv class=\"rubrique escamotable\"\u003e\n\u003ch2\u003eViticulture\u003c\/h2\u003e\n\u003cp class=\"HideRubrique\"\u003eBiological cultivation since 1990; biodynamic cultivation a few years later\u003c\/p\u003e\n\u003cp class=\"HideRubrique\"\u003e\u003cu\u003eVine stocks\u003c\/u\u003e: \"sélection massale\" (propagation of new vine stocks from a number of selected vines) done at the Drouhin nursery; also clones of recognized quality.\u003c\/p\u003e\n\u003cp class=\"HideRubrique\"\u003e\u003cu\u003eSoil maintenance\u003c\/u\u003e: compost of manure and white wood, sometimes guano (seabird manure used as fertilizer). Soil is ploughed either by tractor or by horse to manage spreading of weeds.\u003c\/p\u003e\n\u003cp class=\"HideRubrique\"\u003e\u003cu\u003eTreatment\u003c\/u\u003e: only authorized products for biological cultivation are used: infusions and macerations of plant materials, sulfur and copper, powdered rock. Natural predators are not eliminated.\u003c\/p\u003e\n\u003cp class=\"HideRubrique\"\u003e\u003cu\u003ePlantation density\u003c\/u\u003e: from 10,000 to 12,500 stocks\/ha in order to extract all possible nuances from the terroir and limit the production of each vine stock.\u003c\/p\u003e\n\u003cp class=\"HideRubrique\"\u003e\u003cu\u003ePruning\u003c\/u\u003e: Guyot.\u003c\/p\u003e\n\u003cp class=\"HideRubrique\"\u003e\u003cu\u003eYield\u003c\/u\u003e: we aim to keep our yields low, more in line with the previous regulation: around 20% less than allowed by the current law.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rubrique escamotable\"\u003e\n\u003ch2\u003eVinification\u003c\/h2\u003e\n\u003cdiv class=\"rubrique escamotable\"\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eHarvesting\u003c\/u\u003e: by hand, in small open crates in order to preserve the integrity of the fruit.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eSorting of the grapes\u003c\/u\u003e: in the vineyard and at the \"cuverie\" (winery) if necessary.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eMaceration\u003c\/u\u003e:\u003c\/p\u003e\n\u003cp class=\"\"\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003emaceration and vinification take 2 to 3 weeks\u003c\/li\u003e\n\u003cli\u003eindigenous yeasts\u003c\/li\u003e\n\u003cli\u003emaceration and fermentation temperatures under total control\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\"\u003eJoseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine but should never be detrimental to its finesse and typical character.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cu\u003e\"Pigeage\"\u003c\/u\u003e (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over (\"remontage\") per day till the end of the fermentation.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cu\u003ePressing\u003c\/u\u003e: separation of free run juice from pressed juice.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eAgeing\u003c\/h2\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eType\u003c\/u\u003e: in barrels (20% in new oak).\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eLength\u003c\/u\u003e: 14 to 18 months.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eOrigin of the wood\u003c\/u\u003e: French oak forests.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eWeathering of the wood\u003c\/u\u003e: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eFollow-up\u003c\/u\u003e: barrel by barrel.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cu\u003eFining\u003c\/u\u003e (\"collage\", to clarify the wine): light, after careful tasting.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThroughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Connoisseur","offers":[{"title":"Default Title","offer_id":47792017375403,"sku":"RA029-18","price":738.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/3023\/7867\/files\/joseph_drouhin_nuits-st-georges_proces.png?v=1789194567","url":"https:\/\/www.regiswine.com.hk\/products\/joseph-drouhin-nuits-st-georges-proces-2018","provider":"Regis Wine","version":"1.0","type":"link"}