Our wines

Following the grape harvest, the grapes are prepared for crushing. To avoid hard tannins getting into the wines, the grapes are de-stalked, and any debris is removed. Once this is completed, the traditional wine-making procedures can begin.

For the red wine, the fermentation - a crucial step - takes place after eight to 20 days of settling. It is only by experienced tasting that the right moment can be chosen for this step to begin. For the white and rosé wines, the grapes are crushed on arrival at the winery; the grape must is then kept at a low temperature to preserve all the subtle flavours.

The wine is then stored in barrels to age, to mature, and, by doing so, give to the wine the delicate flavours and tastes of the soil and grape. The time allowed for ageing will depend on the particular needs and characteristics of each wine.

Bottling the wine at the Domaine ensures that all the efforts put into producing our fine wines is continued to the last moment. It is only after further periods of storage and maturing that our wines are finally ready to be distributed and tasted by our customers.

Cuvee Laurine Blanc: A delicate blend of viognier and bourboulenc gives this wine a big aromatic flavour, and the addition of bourboulenc gives the wine a vivacity and maintains a long length in the mouth.

A recipe idea !pdf

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Domaine Saint-Luc