TRADITIONAL VINIFICATION
Harvesting the grapes at peak ripeness is one of the challenges faced by a vinegrower as,
on this the final quality of the wine lies. To do this, in addition to grape tasting, samples
are taken and analysed to find out the sugar levels in the grapes. When perfect ripeness is reached,
the harvest starts.
As soon as the grapes arrive in the cellar, they are gently tipped on to a conveyor belt,
which carried them to the presses. This direct pressing is slow and at low pressure
to get juice (= must) that is as pure as possible and expresses the aromatic finesse
of the Chardonnay grape variety to the full. The must then undergoes alcoholic fermentation
that is slow and at low temperatures, for around 4 months. This allows the wine to retain
its fruity characteristics. The second fermentation, called malo-lactic follows on from this,
giving a wine that is less sharp, more rounded and microbiologically stable.
Before bottling, all our wines are matured on their lees for 10 months, giving them creamy
suaveness and greater complexity.
Domaine de la Croix Senaillet - Stéphane et Richard Martin - 71960 Davayé - Tél. : +33 (0)3 85 35 82 83 - Fax : +33 (0)3 85 35 87 22 - Email : lacroixsenaillet@wanadoo.fr