The Sauvignon represents 22 ha. of Domaine de la Charmoise. The vines issued from the massal selection have been planted for the majority between 1967 and 1982. The average returns go from 30 to 40 hl/ha.
The soil is of type ‘perruches’, meaning it is constituted of flint with more or less of silica or gravel. The Domain is
located on the most elevated point, between North Loire and South Cher.
Thanks to its location, it is the most continental climate of the Touraine region. However, summers are less hot and winters milder than in the Sancerre or Beaujolais regions.
The biggest part of the harvest is done by hand, sorted and placed in small baskets. The vinification can be different each year, according to the vintage, the maturity and the acidity of the harvest. Overall, this Sauvignon is often elaborated from a pellicular maceration. In fact, once the grape is collected, it gets destemmed and placed in a container for approximately 18 hours at a temperature of 20°C. At the end of this time lapse, the harvest is taken out of the container to be pressed. The juice extracted from it stays between 24 and 48 hours in another container where it is cooled at 5°C before settling. The juice that has clarified while cooling down, is sent to a last container where natural fermentation happens, without any yeats addition, at a temperature of 18°C. There is no malolactic fermentation here, for the wine to maintain all of its acidity, and after a light filtration necessary to clarify it, this Sauvignon rests in stainless steel containers until the bottling the following year.