Saumur-Champigny Memoires

Work in the vineyard:
Light cultivation to preserve old vines and keep a great diversity floral.
Organic and biodynamic work - Biodyvin label and Ecocert certification
Vinification:
Grapes were hand harvested then passed over the sorting table before being taken into the cellar by conveyor belt. Fermentation took place in open cement 45 hectolitre tanks at a temperature of 16 to 22 ° in order to extract the maximum aromas and weight; fermentation stopped at 24 degrees Celsius.