Domaine Didier Raimbault Sancerre Domaine Didier Raimbault Sancerre Domaine Didier Raimbault Sancerre Download PDF

Winery Domaine Roger et Didier Raimbault
VarietiesSauvignon Blanc
Farming Practicesviticulture raisonnée
Soilsclay limestone
Trellis systemGuyot
Hectares/Acres11 ha.
Harvest Techniquemechanical
Year Vines Were Planted1985
Fermentationstainless steel
Maturation12 months
Sulfurtotal 125mg/L
Item NoFR523
Bottle Case12
Country France
Region Loire
Sub-region Sancerre
Domaine Didier Raimbault Sancerre

Vine cultivation has been in the Raimbault family since the seventeenth century. The domain is a result of a merger between a father and son in 1996 bringing together a property that totals 17.5 ha with 80% of the vines on the sharp 10-35° slopes in the communes of Verdigny and Sur yen Vaux.

On hills that are 200 to 400 meters high, the vineyards receive prime exposure to the sun. Spanning two out of three of the region’s noted terroirs: terre blanche and les caillottes. Terre blanche is a calcareous clay with Kimmeridgian limestone laying mostly in the west of the appellation that yields powerful, full-bodied wines. Les caillottes is a calcareous mix with limestone and gravel yielding aromatic and youthful wines. A new winery was completed in 2005. Integrated into the hillside, it spans three levels to accommodate gravity flow throughout the winemaking process.

A first selection is made in the vineyard with only perfectly ripe bunches collected into small bins. A second triage is performed at the winery. All the grapes are de-stemmed. After the cold soak fermentation begins in stainless steel open top fermenters. Pump overs are performed each evening and the cap is punched down twice daily. Temperature is kept below 32C.