Showing all 5 results
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SAUTERNES – CHÂTEAU VOIGNY
GRAPES:
Semillon 90%, Sauvignon 7% & Muscadelle 3%THE TERROIR:
The soil is predominantly clay and limestone with just the right proportion of sand to ensure optimal warmth for the development of the selected vine varieties and the ripening of the fruit.WINEMAKING:
The grapes are harvested in the traditional manner, exclusively by hand, in several pickings from September to November. After pressing, the fresh, sugar-rich juice is allowed to settle for 12 hours at low temperature. Alcoholic fermentation then takes place in temperature-controlled vats, which produces the best results in terms of aroma extraction. -
HENRI CLERC AOC Chassagne-Montrachet 1erCru “Les Vergers”
GRAPES:
Chardonnay 100%THE TERROIR:
Limestone with limited presence of clay, medium slope. South Est exposure.WINEMAKING:
Alcoholic and malolactic fermentations in French oak-barrel (20%new) for 16 months.Stirring of the lees in the barrels. Amonth before the bottling, blending in a stainless steel tank. -
OC CHARDONNAY – Pays d’Oc IGP
GRAPES:
Chardonnay 100%THE TERROIR
It is located in Trèbes, near Narbonne, and is specialized in Vin de Table and Vin de Pays production. They select the grapes with the utmost care with hundreds of producers. Their objective is to produce the best value for money wines available on the market.WINEMAKING:
Grapes were harvested in peak conditions. Under careful temperature controls , they were slowly pressed before a short skin maceration process and maturing period on lees. -
DOMAINE DE VIRVANE, AOC Chablis
GRAPES:
ChardonnayTHE TERROIR
Limestone soil mixed with clay (part of Jurassic and Kimmeridgian stage).WINEMAKING:
Traditional with alcoholic and malolactic fermentation and control of temperature to 20-22°C. Ageing on thin lees for 12months in stainless-steel tanks. -
CAVE DE LA PETITE FONTAINE, AOC Sancerre
GRAPES:
Sauvignon BlancTHE TERROIR
One part of the vines is planted on the clayey-calcareous hills where some slopes
can be as steep as 40 % incline. The other part is planted on the calcareous stones
plateaux called “caillottes”.WINEMAKING:
The grapes are harvested fully ripened and immediately pressed.
The alcoholic fermentation takes place in thermoregulated stainless steel tanks.
Before bottling, the wine is clarified in cold room during 5 or 6 days.
