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The estate |
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| Appellations | St-Saphorin, Dézaley, Epesses, Chardonne | |
| Production | About 65,000 bottles commercialised | |
| Surface | 11 hectares | |
| Average altitude | 450 metres | |
| Exposure | South, Southwest | |
| Geology | Soil: principally clayey-limestone | |
| Grape varieties | White: - Chasselas - Pinot Gris - Gewürztraminer - Viognier |
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| Red: - Pinot Noir - Gamay - Gamaret - Garanoir - Diolinoir |
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| Trellising | Guyot simple: 85%, Cordon Royat: 15% | |
| Stock for graft | 3309C, 5C, 5BB, 41B, Fercal | |
| Plantation density | 9000 stock per hectare | |
| Average annual temps | 9.4°C (winter : 1°C, summer: 19°C) |
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| Sunshine | about 1,800 hours/year | |
| Rainfall | about 900 mm/year | |
| Snowfal | 10 to 20 days/year | |
The wines |
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| Alcoholic fermentation | White: 18 à 20°C Duration: 2 to 6 weeks |
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| Red: 28 à 30°C Duration: approximately 10 days |
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| Malo-lactic fermentation | All wines have finished the FML | |
| Winemaking | All wines have spent a minimum 4 months in barrel | |
| Vats | Oak barrels of 2,500 to 7,000 litres | |
| Metal vats of 1,400 to 20,000 litres | ||
| Prefiltration | Light, with a kieselgur filter in January | |
| Filtration | Light on cellulose plaques | |
| Bottling | From March to September | |