The grapes for this cuvée of Sancerre are sourced from the vineyards in Bué, Vinon and Crézancy. After harvest, fermentation is done in stainless steel cuves at temperatures between 14 and 18 degrees Celsius. As with all the whites at the domaine, this wine sits in contact with the fine lies for a considerable period of time with the racking being done late in the spring following harvest. The first bottling occurs no earlier than July and frequently does not occur until September of the year following harvest.
Terroir
Limestone, locally known as “griottes” dating back to the Oxfordian stage, very calcareous.
Steep slopes, shallow soil, easy to work and well-drained.
Planted at the bottom of the slope (230 m in altitude) facing due south.
Winemaking and Ageing
The grapes are handpicked
The entire bunches of grapes are fed into pneumatic presses via a conveyor belt so as not to bruise the skins
Cold settling – the musts are allowed to ferment in temperature-controlled vats (70%) and in new casks (30%)
Fermentation lasts approximately 30 days
Bottled after 12 months aging
