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Their winemaking philosophy prioritizes minimal intervention
followed by an eighteen-month élevage in barrels with only 20% new oak
The winemaking involves ambient yeast fermentation followed by an extended elevage in French oak—one-third new for this Grand Cru—without racking to preserve the wine’s primary structural energy
a terroir that inherently imparts structural density and mineral focus to the Pinot Noir
tucked into the Serra de São Mamede mountains at 600 meters
2021 Y. Clerget, Volnay, 1er Cru Clos du Verseuil Site_La Joie du Palais Their winemaking philosophy prioritizes minimalThibaud Clerget, representing the 28th generation of his family in Volnay, manages the 0. 68 hectare *Clos du Verseuil* monopole with an exacting focus on low yields and site specific expression. The vineyard is characterized by its clay rich soil interspersed with heavy limestone and rock, a terroir that Clerget articulates through traditional vinification, including indigenous yeast fermentation and minimal handling. In the cool 2021 vintage, these