Volnay - France

The Big Brother of Christoph Wolber at Wasenhaus

 His internships and work experiences took him to the Mosel, chez Rudolf and Rita Trossen; to Alsace, chez Jean-Marc Dreyer; and to the Jura, where he worked briefly for Jean-François Ganevat 

From December 2019 - December 2021, Bastien worked for Jean-Yves Bizot. 2022 will be Wolber’s first vintage working fully for himself, in his own cellar, in Volnay.

Wolber produced just 3000 bottles in 2020. 

Wolber’s red vinification methods involve a two week, whole-cluster maceration, fully carbonic for the first week, pigéage the second week. 

He tends to heat tanks slightly towards the end of maceration. Reds and whites age in used barrel.

Nothing is fined or filtered. Wolber endeavors not to sulfite wines, particularly during vinification and aging. In 2020 he added 10mg/L only to his gamay, six weeks before bottling.