Cour-Cheverny Cuvee Renaissance

Winemaking Information

The grapes are direct pressed and fermented in stainless steel. They are later cold stabilized with an addition of sulfur to keep sugars in the wine and block fermentation. Elevage in 300l barrels for six months, then in underground vats until the following spring.
SO2: During winemaking, at bottling
Fining/Filtration: Filtered, Unfined