Harvesting: by hand, no sulfite before fermentation, just after fermentation and bottling
Fermentation: Cold maceration is carried out for 10 days. The must is pumped over. Total maceration varies between 35 and 40 days.
After pressing, no sulphite is added until malolactic fermentation.
Aged: 70% oak and 30% tank during 12 months
Tasting:
Color: garnet, purple reflections
Nose: Red fruits and spices
Mouth: complex and long
The estate has been in the hands of the families of Migeon and Crochet since the 16th century, and has been maintained by the Cirotte family since 1932. Domaine La Croix Saint-Laurent, with an area of 10.8 hectares, is made up of 65% Sauvignon Blanc and 35% Pinot Noir (rouge and rosé). The vines range from 35 years old (in the case of Sauvignon Blanc) to 43 years old (for the Pinot Noir). The soils are roughly 90% calcarious marl, and 10% flint (which is only planted for rosé of Pinot Noir). Vineyard yields are a modest 55-65 HL/Ha.
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