PRODUCTION
METHODS
White : For the Domaine vintage, gentle pressing,
static decanting, no added yeast, fermentation between 18 and 20'C decanting
at the end of fermentation. Aged for a three month period on thin lees. Chilling
and bottling in the April following the harvest.
For
the vintage François 1st aged Romorantin vines, the oldest having been
a planted in 1922. 2/3rd direct pressing, 1/3 steeped with skins for 15 hours.
Gentle pressing, static decanting, no added yeast, fermentation between 18 and
20'C. Aged for a five month period on thin lees. Chilling and bottling in September.
Rosé
: Produced exclusively by draining the red vats. No added yeast. Fermentation
between 18 and 20'C. Decanting at the end of fermentation. Aged for three months
on thin lees. Chilling and bottling in the April following the harvest.
Red
: Put into vats without pumping the harvest due to the use of a raising tow.
If necessary, the vat is heated to up to 25°C. No yeast is added. The grapes
stay in the vat for 6/7 days with a maximum temperature of 33°C. After being
chilled down to 20°C, gentle pressing, dredging, decanting and oxygenation after
which malolactic fermentation takes place. Chilling and bottling
in the April following the harvest.
