About the Domaine
Domaine Les Volets Rouges
Region: Beaujolais
Appellation: Vin de France
Grapes: 100% Gamay – 80% sourced from Domaine Oedipoda in Julienas and 20% from the Domaine’s parcel of Grand-Pré in Fleurie
Average Vine Age: 30 years-old
Altitude: 985 feet (300m)
Soils/Terroir: Volcanic granite, sand, and silt
Farming: Organic
Harvest: Hand harvested
Yield: 20 hl/ha
Winemaking: 15-day semi-carbonic maceration in large concrete tanks. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. The grapes were pressed on the 16th day, and the juice was transferred to stainless-steel tanks to complete fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged for 8 months in stainless-steel tanks. A month prior to bottling a low dose of sulfur (1g/hl) was added. Bottled without fining or filtration.
pH: 3.59
Sulfur: <10ppm total SO2, 5ppm free SO2
Region: Beaujolais
Appellation: Beaujolais Villages
Grapes: 100% Gamay
Average Vine Age: 65 years-old
Altitude: 1,345 feet (410m)
Soils/Terroir: A .62 hectare south exposed parcel near Emeringes, named Chevenal, with soils of granitic sand and silt
Farming: Organic, practicing Biodynamic
Harvest: Hand harvested
Yield: 12 hl/ha
Winemaking: 20-day semi-carbonic maceration in large concrete tanks. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. The grapes were pressed on the 21st day, and the juice was transferred back to concrete tanks to complete fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged for 10 months in concrete eggs. A month prior to bottling a low dose of sulfur (1g/hl) was added. Bottled without fining or filtration.
pH: 3.45
Sulfur: 10ppm total SO2, no free SO2 detected
Region: Beaujolais
Appellation: Fleurie
Grapes: 100% Gamay
Average Vine Age: 65 years-old
Altitude: 1,444 feet (410m)
Soils/Terroir: A .78 hectare northwest exposed parcel, named Les Labourons, with soils of pink granite, sand, and silt. The parcel is bordering a forest and interplanted with fruit trees.
Farming: Organic, practicing Biodynamic
Harvest: Hand harvested
Yield: 45 hl/ha
Winemaking: 10-day semi-carbonic maceration in large concrete tanks. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. The grapes were pressed on the 11th day, and the juice was transferred to stainless-steel tanks to complete fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged for 10 months, 55% in stainless-steel tanks and 45% in old French oak demi-muids. A month prior to bottling a low dose of sulfur (1g/hl) was added. Bottled without fining or filtration.
pH: 3.4
Sulfur: 21ppm total SO2, no free SO2 detected
Region: Beaujolais
Appellation: Fleurie
Grapes: 100% Gamay
Average Vine Age: 65 to 120 years-old
Altitude: 853 feet (260m)
Soils/Terroir: A flat early ripening 1 hectare parcel, named Les Déduits, with soils of pink granite and sand.
Farming: Organic, practicing Biodynamic
Harvest: Hand harvested
Yield: 55 hl/ha
Winemaking: 10-day semi-carbonic maceration in large concrete tanks. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. The grapes were pressed on the 11th day, and the juice was transferred to stainless-steel tanks to complete fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged for 10 months, 85% in stainless-steel tanks and 15% in old French oak demi-muids. A month prior to bottling a low dose of sulfur (1g/hl) was added. Bottled without fining or filtration.
pH: 3.4
Sulfur: 10ppm total SO2, no free SO2 detected
To us, it’s a simple truth that vignerons who apply biodynamic and organic practices have an intimate understanding of their vineyards and the raw materials (grapes) produced from each individual parcel. Perhaps it is unquantifiable, but this level of understanding almost always translates into something unique and delicious in your glass.
