It is well known that the Gauls planted Pinot Noir before the Roman invasion. In 150 BC, the first vineyards of this grape variety appeared at the top of the hills of Meursault and Pommard.
The Romans, in turn, noticed that it liked light soil, a temperate climate, and that it did best facing East.
With such a long history, it is clear that no other grape fits the climate and soil of Burgundy better than Pinot.
By strictly adhering to these qualitative and historical parameters, Joseph Drouhin wants its LAFORET BOURGOGNE PINOT NOIR to be the archetype of Burgundy.
Grapes are selected from different vineyards, generally from the Côte de Beaune. They are handpicked and then brought to the Drouhin cellars "en Chavet", on the outskirts of Beaune.
The destemmed grapes ferment in open wooden vats or stainless steel fermenters. The total fermentation and maceration last for about 16 days.
Part of the wine is aged in barrels, part in stainless steel tanks so that the wine can acquire more complexity and keep its fruitiness.