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Ageing

During the whole ageing period, we make it a point of honour to intervene in a very discrete way to let the terroirs express themselves.

White wines

The ageing period will last 12 to 14 months: it is during this time that the malolactic fermentation will take place, generally at the end of January or sometime in February.

Resting on very thin sediment layers, our white wines are softer and more generous thanks to a stirring of the lees in the barrel.

We regularly taste our wines during this period in order to determine the right moment to put in bottles.

Concerning our red wines

 Their ageing lasts from 14 to 16 months with very little intervention from us; we prefer to let them rest rather than racking them during this ageing period.

We let the malolactic fermentation take place randomly, and it is not unusual to get some barrels in June, which have not begun their fermentation yet!!

Bottling is made after having gathered each appellation barrels in vats to obtain a homogeneous and regular whole.

You just have to wait a few months or years and start to taste….

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31.07.2017 The Wine Spectator millésime 2014 : 89 et 90 /100
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