Here we are racking off the 2019 1er Cru Nuits, from a 25 hectolitre vat. So we are starting now. It's Friday, January 15th at 6:15 pm. We have super high pressure now that will continue all night... until 6 or 7 tomorrow morning when the pressure will drop... for several days or weeks. We'll take advantage of the high pressure... because it is optimal for racking off the wine. Yannick is raking off the 2019 Nuits 1er Cru, from the vat. I'm racking off everything, that's been maturing in the smaller casks. There are 17 casks of the Nuits 1er Cru to rack off here... So that's what I'm doing… The Nuits 1er Cru comes from young vines in the Clos des Corvées. From the Clos des Corvées we make 3 different wines: the Clos des Corvées that's a selection from millerandage grapes, The Nuits 1er Cru Vieilles Vignes, made from older vines... which are between 70 and 90 years old. and the younger vines which are about 50 years old. The entire 2019 vintage, in general, is very easy to drink, even right away. I'd say since its vinification... it was already quite refreshing. This here is wine that was matured for about 16 months What we may not realize with sunny years like 2018 and 2019... is the ageing process is shorter than what we have traditionally. This would usually be 20, 22, 24 months. Because the hotter years do better with a shorter maturing period. That's why it's a bit shorter than usual. This doesn’t detract from the quality or the organoleptic aspect of the wine. 2019 was a bit more refreshing than 2018... Even if it was a sunny, the heat wave had less of an effect than with 2018. and even more so if we speak of the Clos des Corvées plot... which in 2018 was hit with two hailstorms, causing high concentrations to develop in the little remaining fruit. Massive and powerful concentrations. 2019 didn’t have those characteristics. It's more towards the fruit and easier to drink, particularly while young… You see,... That's perfect! It takes longer at the end, it needs jacking up... we place a jack in back, and little by little we incline it, in order to watch the flow. that's so we can stop it as soon as the lees begin to mix in. Because we don't filter the wine. we don't want the bottled wine to be too cloudy, we will finish by using a basin... to observe what happens… I'll empty this as much as possible... while being very careful, to see just when the lees first appear. See here, the lees have begun to mix.