Sancerre Les Bouffans 2023 Domaine Denizot

Cultivation

Plot: Les Bouffants - Chavignol village.
The terroir is located on hills of limestone and "griotte" (soft, fine limestone), with a southerly exposure and ample sunlight.
Soil: Caillote (limestone typical of Sancerre),
and griottes (fine-grained, soft calcareous soil) that spread across steep slopes.
Planting density: 7,500 trees/ha Guyot-Poussard training to respect the flow of sap
- Careful and careful thinning of shoots, respecting the physiology of the plants - Manual tillage and cultivation of the soil
-Currently converting to organic farming and practicing biodynamic methods.
No insecticides, miticides, preservatives, herbicides or synthetic chemicals are used.
・100% of the harvest is done by hand

Winemaking

Once the fruit arrives at the brewery, we respect it and handle it with care and kindness.
・Gentle, slow compression using an air pressure press
The juice is handled carefully, using gravity or slow, gentle pumping to avoid disturbing the must.
No sulfites added before fermentation. Natural fining (debourbage) for 36-48 hours.
- A "pied de cuvée" (starter) is prepared using indigenous yeast from the Bouffan plot, inducing natural fermentation.
Fermentation and aging are carried out in 600L demi-muids and 325L cigars (long, narrow barrels) with the lees.
→The barrels are made by "Atelier Centre France" using steam bending and carefully selected delicate wood.
Care is taken to prevent the woody flavor from becoming too pronounced in the wine.
・Unfiltered and unfined. Expresses the unique characteristics of the land.
After at least one year of barrel aging, the demi-muid and cigars are blended and racked.
Further aging for approximately 6 months before bottling
・The sulfites used are adjusted in-house and are derived from volcanoes, and are used at the appropriate time and in the appropriate amount.
- Bottling is done using gravity and under nitrogen to avoid contact with oxygen