Sancerre Damocles 2023 Domaine Denizot

Cultivation

Plot: La Côte de l'Épée
Located in the village of Aminy, on a very steep limestone slope, the terroir is blessed with sunlight from south to southeast.
Soil: Caillote limestone, typical of the Sancerre region.
The Oxfordian limestone brings complexity and minerality to the vineyards. The slope is steep, at 40%.
・Planting density: 7,500 trees/ha ・Guyot-Psart pruning method is used to ensure sap flow
- Careful and planned pruning that respects the health of the vines - Soil cultivation and management (hoeing and tilling)
・We are practicing carefully considered lutte raisonnée (reduced pesticides)
(No insecticides, mites, gray mold, herbicides or synthetic chemicals are used.)
・Currently converting to organic farming and also practicing biodynamic farming ・All harvesting is done by hand

Winemaking

Once the grapes arrive at the winery, we treat them with care and delicacy, respecting the fruit.
・Slow and gentle pneumatic press
The mast moves effortlessly by gravity or slow, gentle pumping
No sulfites added before fermentation. Natural fining (debourbage) for 36-48 hours.
・Using indigenous yeast derived from the terroir of "La Côte de l'Epee",
Pied de cuvée (fermentation starter) is added and natural fermentation begins.
Fermentation and aging are carried out with the lees in 600L demi-muid barrels and 325L cigars (long, narrow barrels).
The barrels used are made by Atelier Centre France. With steam vents and carefully selected fine wood grain,
Avoiding excessive woody notes and bringing finesse to the wine
・Unfined and unfiltered. Faithfully expressing the unique characteristics of the terroir
After a minimum of one year of barrel aging, the demi-muid and cigar are blended and then aged for a further six months before bottling.
・We use only the minimum amount of sulfurous acid, which is derived from volcanoes, in-house, at the appropriate time.
- Bottled gently by gravity in a nitrogen-filled environment