From the biodynamic Domaine Comte Armand, the fruit is destemmed, fermented with ambient yeasts over two to four weeks of maceration, and aged 18 to 24 months in oak demi-muids under the careful hand of winemaker Paul Zinetti. The result is a Volnay of notable grip and depth — more muscular than the village wine, with firm tannins and a serious, age-worthy structure.
Vintages may vary. Email us at hello@barrelandbatch.com.au if you would like confirmation.