Les hommes

Yielding from the grape varieties Chardonnay, Chenin, Colombard, and Gros Manseng, the white wines are crafted favouring the typicity of the aromas and the freshness on the palate. This freshness is in part obtained by the refusal on our part to perform a malo-lactic fermentation, which, while it may impart buttery notes to the wine, also has the effect of diminishing the acidity and the sensation of minerality, both essential.

 The vinification steps are the following :

  • Maceration on the skins at 8°C for 12 hours, enables the release of a maximum of varietal aromas contained in the grapes' skin.
  •  Pneumatic pressing: softest way to seperate the grapes' juice from the solid elements. For the Chardonnay, we separate the free run juice from the press juice. The latter will be elaborated in an oxydative style to bring complexity to the final blend.
  •  Clarification of the must at 8°C for 24 hours.
  •  Readjusting of the turbidity (cloudiness) for the Chardonnay and Chenin.
  •  Alcoholic fermentation at 15°C for the Colombard and 18 °C for the Chardonnay and Chenin.
  • Aging on the lies until the month of January to be released in the course of the year.

 

 
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