Domaine Saint-Lannes Cotes De Gascogne

Domaine Saint-Lannes Cotes De Gascogne
Appellation: Côtes de Gascogne
Region: Southwest France
Country: France
Raw Materials: Colombard, Gros Manseng
Producer: Domaine Saint-Lannes

Product information
Grape Varietals : Colombard, Gros-Manseng.
Fermentation & Venification : The Colombard is picked 2 weeks before the Gros-Manseng. The fruit is cooled and given 12 hours of maceration on its skins. The juice is then cold stabilized and lightly cleared. It ferments at low, controlled temperature and is aged on the fine lees for 3 months. The wine is assembled the January after harvest. Energetic, intense and expressive citrus and tropical fruit flavors, and elegantly bright, mineral length.

About the producer
Domaine Saint Lannes, located in the north part of the Gers region, belongs to the Duffour family. The estate was founded in 1955, and was converted solely to viticulture in 1973 by Michel Duffour, who already saw the potential for outstanding, fresh, fruity and dry white wines made from the Colombard and Gros-Menseng in his vineyards. His son Nicolas, who studied oenology in Bordeaux and represents the 3rd generation, took over in 2004.

The vineyards are all on well exposed, south facing slopes and plateaus. The exclusively clay-limestone top soil is not more than one meter deep, and the subsoil is pure limestone. There are several working limestone quarries close to the domaine. This terroir drains well, enhances ripening, and imparts minerality and verve to the wine. From harvest on, the Duffours take great care to prevent any contact of the grapes with oxygen, which would quickly degrade freshness. The grapes are picked from 4:00 AM to 10:00 AM so that they are cool from the start. The fruit is protected from exposure to oxygen during the brief transport to the winery. The juice naturally extracts from the grapes during the 12-hour -maceration period, which occurs under a blanket of inert gas. Only the “jus de goutte” is fermented; no press-juice is used because it would dull the fresh aromas and flavors. The young wine ferments at 16 degrees Centigrade for about two weeks, after which it rests on its fine lees in stainless steel tanks to develop complexity. There is no malolactic fermentation. The varietals are vinified separately and are blended in January. The new vintage is generally released one month later.

Farming practices: Sustainable. Alternate rows planted with grass. No chemicals are ever used.