Domaine Serge Laloue
Sancerre  . Chavignol

The Laloue philosophy

Serge Laloue appropriated the notion of terroir very early on. In 1984, our cuvée Silex was created. Its two and a half hectares of Sauvignon Blanc vines planted in siliceous clay soil represented the beginning of our decision to vinify the grapes from our different vineyards separately. In 1990, 0.2 hectare of a magnificent flint terroir overlying limestone was acquired. 1,166 Sauvignon Blanc vines were planted here by Franck, who had recently arrived. Twelve years later, they yielded the grapes for our cuvée 1166 which is aged for 11 months in 600-litre barrels. These grapes are handpicked.

Great changes came in the 1990s. Franck started monitoring the vines and their cycle very closely. When it came time to harvest, he was not satisfied with technical tests alone; he went through the vineyards, tasting the grapes. His vines received and continue to receive the utmost care and this is shows through in our wines. Partial disbudding is performed along with green harvest when required. In an environmentally friendly approach, we work the soil in the vineyards in order to respect its natural balance as much as possible. The soil between the rows of vines is hoed, special equipment is used (grape hoe), appropriate soil improvement techniques are introduced, and over 50% of the surface area of the vineyards is protected against pests through the use of mating disruption techniques.
After the harvest, the Sauvignon Blanc grapes and the Pinot Noir grapes destined for the production of our rosés are taken to the winery in special grape carts which keep the berries separate from the juice. Once the grapes have been partially sorted on a belt, they are transferred to a pneumatic press. After the juice has settled, it undergoes fermentation in temperature-controlled stainless steel tanks for approximately 3 weeks (at temperatures between 16° and 20°C). Once fermentation is complete, the wine is left to age on the lees for several months.
The wines are fined and filtered before being bottled the following spring.

The Pinot Noir grapes for our red Sancerre arrive at the winery where they are sorted by hand. They are destemmed and transferred to closed tanks by means of a belt. They are left to macerate for 15 to 25 days.
During this time, we periodically perform pumping over of the must and punching of the cap. The wines are then racked and transferred into tanks or barrels where they are aged for 10 months. The proportion of tanks and barrels varies according to each vintage. At the end of the 10 months the wines are blended, fined and bottled without being filtered.

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