The way
we work at the vineyard,
and how we produce our wines
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Cultivation :
traditional, we practice plowing and gobelet pruning Harvest : we pick up the grapes in three times Wine making : fermentation in small inox tanks, maturing in barrels on lees, bottling in June and beginning of September. |
Plowing is very important for us, its oblige crops to grow in depth and so to find easily the water they need in summer.
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The first object of the harvest is to pick up ripe grapes. As the grapes are not ripe in the same period, we are compelled to practice the harvest in three times. Two weeks, and sometimes four weeks, separate the first ripe grapes to the last ones. Human is necessary to choose which grapes are ripe, the machine is currently unable to do it. This method is the only way to obtain a strong wine as we are at the North limit of the West French vineyard.
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| soft pressing beginning of fermentation in small inox tanks, ending in barrels maturation in barrels for six months filtration of the wine (except for the Cuvée Spéciale of Kermit Lynch) bottling in June just before summer. |
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Different types of wine :
Dry white wine with or without filtration
Medium or mellow wine when the harvest is rich in sugar to obtain a dry wine.
Historically Savennières is well known. Louis XI compared it to a golden drop, the empress Joséphine, Napoléon's wife, used to drink it to forget her loneliness. Two years ago our Savennières Château d'Epiré 1993 was served to John Paul II when he came to Brittany.
Copyright ©1998-2004 Chateau d'Epire |
