THE
SOILS
25 Ha planted in white chenin (a large vineyard) on the best soils
of VOUVRAY.
- Clayish-limestones soils: Le Marigny, Le Bouchet, Le Plan de
Jean, Le Clos de l'Auberdière.
- Clayish-silicious soils: Les Girardières, Les Perruches,
Les Chairs Salées.
CULTURAL
METHODS
Two techniques are used :
- 21 Ha are under permanent grass (lawn seedling).
- 1 Ha are cultivated mechanically.
Treating is undertaken according to the method of relevant treatment.
Pulps are prepared with non-mineralize water so as to decrease doses of active
matter.
VINTAGES
Vintages are manually made by sorting several selection procedures on 90% of
the vineyard.
Upon arrival, the vintage is entirely put in pneumatic press. The pressing is
adapted to the quality of the grape harvested. Separations of juice may be made
in different stages according to the quality of the grape and the type of wine
researched for.
The flow of juice during the pressing and the cleaning out are made in inert
stage under carbonic gas so as to avoid the oxidation of the must and to reduce
doses of SO2.
VINIFICATIONS
After the static cleaning out, fermentation unfolds in barrels of
oak or in thermo-regulated vats :
- Fermentation in barrels of oak (new ones, 1 ou 2 wines)
for some dry wines and all mellow wines.
- Fermentation in thermo-regulated vats for basic wines destinated
for sparkling wines,
some dry wines and all half-dry wines.
After the alcoholic fermentation of dry wines, breeding is made
on fine dregs sealed by wooden bung for barrels and re-assembly
for vats.
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