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Domaine du Salvard
Domaine du Salvard is a family winery now run by the two brothers Emmanuel & Thierry Delaille. The winery has been producing very high quality wine since 1920 and the production of white wine is their main focus.
They own 38 hectares of vines and do not buy any grapes. The soil consists of chalk, clay and gravel producing crisp and penetrating flavours while maintaining finesse.
The Domaine is located close to the Chateaux of Chenonceau, Chambord and the classic Cheverny castle, only a couple of hours drive from Paris
Harvest are done manually or by machine. The wine ferments at temperature controlled for 10 days and then stays on fine lies during 3 to 12 months in stainless vats until bottling. The wine is kept as such, not filtered and with no added additives until bottling.
Filtering is done just before bottling in order to keep as much freshness and aromas as possible.
Several bottling are done throughout the year ensuring that the wine will be of the same quality the whole year round. They use a pneumatic press.
VINEYARD: Surface area: 22,5 Ha. Average age of the vines: 20 years old. Soils: clay and silice.
YIELD: 45 hectoliters/ Ha. Production: 155.000 bottles per year.
VINIFICATION: blended from 85% Sauvignon (for the fruity taste) and 15% Chardonnay (for the fat). The grapes macerated for a short time with the skin and then were gently pressed with a pneumatic press. After the racking of the must during 48 hours, the juice fermented in temperature controlled vats at 17-19°C, during 15 days. Then the wine was kept until bottling on fine lees at a temperature of 12°C.
TASTING NOTES: This wine has a bright, pale gold colour with hints of green and a surprisingly complexed bouquet which notes of litchis, accacia flowers and ripe lemons. On the palate, it conveys all its richness. Fresh, lively and very fruity, this wine is very fleshy and has a long finish. To be served at a temperature between 8-10°C either for aperitif or with fish, shellfish, or even asparagus.
They own 38 hectares of vines and do not buy any grapes. The soil consists of chalk, clay and gravel producing crisp and penetrating flavours while maintaining finesse.
The Domaine is located close to the Chateaux of Chenonceau, Chambord and the classic Cheverny castle, only a couple of hours drive from Paris
Harvest are done manually or by machine. The wine ferments at temperature controlled for 10 days and then stays on fine lies during 3 to 12 months in stainless vats until bottling. The wine is kept as such, not filtered and with no added additives until bottling.
Filtering is done just before bottling in order to keep as much freshness and aromas as possible.
Several bottling are done throughout the year ensuring that the wine will be of the same quality the whole year round. They use a pneumatic press.
VINEYARD: Surface area: 22,5 Ha. Average age of the vines: 20 years old. Soils: clay and silice.
YIELD: 45 hectoliters/ Ha. Production: 155.000 bottles per year.
VINIFICATION: blended from 85% Sauvignon (for the fruity taste) and 15% Chardonnay (for the fat). The grapes macerated for a short time with the skin and then were gently pressed with a pneumatic press. After the racking of the must during 48 hours, the juice fermented in temperature controlled vats at 17-19°C, during 15 days. Then the wine was kept until bottling on fine lees at a temperature of 12°C.
TASTING NOTES: This wine has a bright, pale gold colour with hints of green and a surprisingly complexed bouquet which notes of litchis, accacia flowers and ripe lemons. On the palate, it conveys all its richness. Fresh, lively and very fruity, this wine is very fleshy and has a long finish. To be served at a temperature between 8-10°C either for aperitif or with fish, shellfish, or even asparagus.
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