In the cellar
It is in the cellar that a full year of work in the vineyard ends. Throughout the winemaking process until the bottling, we intervene only very little on the wines to preserve their intrinsic qualities: the vinification is natural and traditional, without any addition of tannins, sugars or oak chips which mask the primary properties of our wines.
On the contrary, we use the natural components of the grapes to keep the typicality of our wines. In fact, the alcohol content, the acidity and the tannins present in each bunch naturally give our wines their antioxidant and conservative properties.
All of our red wines are vinified in cement tanks and then aged for at least one year, either in barrels (Calcaria Terra) or in cement or stainless steel tanks for “soft and fruity” cuvées (La Bouvellerie, Le Champ du Pin).
Unlike most whites in the region, the fermentation of our Chenin may last more than 6 months in barrels. After that, this Chenin will be aged a year more in these same barrels, which will bring an unusual complexity to this unusual wine.
Our still and sparkling rosés are picked manually by crate and then pressed slowly to get the best juices. The Fermentation will be fast while maintaining a cold enough temperature to preserve the primary and fruity aromas of the juices. Our sparkling rosé will then be elaborated in traditional Champenoise Method and put on latte during 18 months.
Thus, the wines of the Domaine de Touraine are in the image of their terroir: natural and without artifice.
This is the complex and passionate vocation of Vigneron as Pascal and his son, Mathieu conceive it: to follow each stage of the process, from the vine to the cellar while accompanying with delicacy and refinement the wines until their optimum.