Thierry Violot-Guillemard Pommard En Brescul 2016

This estate has been making wine in Pommard for 5 generations, farming organically since 1999, with 6.5 hectares now being cultivated. Thierry’s wife Estelle and son Joannès (named after a great-great-grandfather) are at his side at all moments of the vineyard year, which includes cultivating micro-organisms to vivify his composts. All fruit is hand picked and de-stemmed, then pressed in a pneumatic press prior to a four day cold maceration in open wood fermenters. All ferments begin naturally and continue for about 15 days at up to 33 degrees during which time pigeage takes place. The wine is settled before being racked to 225 litre low toast barrels (all staves are seasoned for three years) the new population is maintained at 20 per cent. Transfer of grapes and juice is done by gravity. The wines are racked once – just before the bottling takes place and are neither fined nor filtered. The Violot-Guillemard wines completely defy the old notion that Pommard is hard and needs ten years to soften.