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Jean-Max
 ROGER

Jean-Max ROGER

Vinification

White Wines

Our white wines are made from Sauvignon Blanc grapes which are pressed immediately after being harvested.

After being settled for 48 to 72 hours, the must is racked and left to ferment in tanks. Fermentation temperatures are closely monitored and the process lasts several weeks to give as much aromatic complexity as possible to the wine. No yeast is added to the musts. It is the indigenous yeasts in the grapes that initiate fermentation. The first racking takes place in January or February. After bentonite fining, performed in order to remove unstable proteins and polish its aromas, the wine can be filtered and bottled.

These long fermentations and prolonged ageing on the lees lend complexity and structure to our white wines while preserving their fruit and freshness. Such techniques contribute to the uniqueness of our wines as do our exceptional terroirs located in the villages of Bué and Amigny for the Sancerre AOC and in the village of Morogues for the Menetou-Salon AOC.

For our white “Vieilles Vignes” cuvée, some of the grapes are fermented in 400-litre oak barrels in which the wine is left to age on fine lees for one year while the remainder is vinified in stainless steel tanks.

Jean-Max ROGER   -   Sancerre   -   Menetou-Salon   -   Pouilly-Fumé