Sancerre Les Monts Damnés 2023 Domaine Denizot

Cultivation

Soil: Kimmeridgian marl
Tree planting density: 7,500 trees/ha
- Guyot-Poussard style vines that take sap flow into consideration
- Respect the trees and carefully plan and prune them.
- Tilling and plowing the soil
- A careful and rational approach (no insecticides, miticides, rot inhibitors, herbicides or synthetic chemicals are used)
・Currently converting to organic farming and practicing biodynamic farming methods
All harvesting is done by hand

Winemaking

From the moment the grapes arrive in the cellar, we treat them with respect and kindness.
-Uses an air press that provides slow, gentle compression
・The juice is handled carefully, using gravity or a slow, gentle pump to avoid irritating the caps.
No sulfites are added before fermentation
- Allow to stand naturally for 36 to 48 hours and then perform racking (débourbage)
・Prepare a starter (pied de cuvée) using natural yeast from our own vineyards and begin fermentation.
Fermentation and aging take place on the lees in 600L demi-muids (large barrels) and 325L cigars (long, narrow barrels).
*The barrels are made by Atelier Centre France, and are made using steam bending and delicate wood selection.
This prevents the woody flavor from being too strong in the wine.
・No filtration or clarification is performed, faithfully expressing the unique characteristics of the land
After aging in barrels for at least one year, the demi-muid and cigars are blended together.
Let it rest in a large container for another 6 months.
・Volcanic-derived sulfites are used in-house at the appropriate time and in the minimum amount necessary.
- Bottled using gravity under nitrogen