Sancerre Rosé Domaine de la Villaudière was produced using two methods. 60% of the wine came from direct pressing and 40% from bled juice. The bled juice was drawn off after a light maceration to obtain the desired salmon colour. After settling for 12 to 24 hours, the must was placed in stainless steel, temperature controlled tanks, where fermentation took place at between 15 and 20° C. At the end of fermentation, Sancerre Rosé Domaine de la Villaudière was racked to remove the first lees. To preserve the freshness, bottling was carried out early in the year after clarification and stabilisation.
The vines are grown according to sustainable methods, with reduced use of chemicals. This is known in French as ‘la Lutte Raisonnée’. The vines selected for the wine are approximately twenty years old. Planted with an easterly exposure, ripening is slow and gradual. The vines are partially thinned in July to maintain good health throughout the growing cycle and obtain good maturity. 80% of the grapes are grown on a limestone terroir locally referred to as Caillottes.
Domaine de la Villaudière is owned by Jean-Marie Reverdy together with his son Guillaume. Handed down through several generations, this 15 hectare family estate overlooks the pretty village of Verdigny. The unique location offers stunning views of the famous Sancerre hill and its vineyards. Patience, perseverance and precision are the bywords of all those involved in Domaine de la Villaudière. From the management of the vineyards to the production of the wines, the family continues to build on the work begun by the previous generations, which gives their wines a captivating blend of authenticity and modernity.