Domaine Roger Champault et fils



The coloring of the grape continues. From the middle of september to the middle of october, maturity is tested day by day, to plan the exact date of harvest for each plot.

In the cellar, it is time to check the specific installations in wine making, and to clean barrels and vats in waiting of the new harvest.

In the domain, the crop is mechanically made. The collected grapes are transported in double bottomed bins in orffer to protect berries and juice from the oxidation.

The cellar is built on the natural gradient of the village ; it allows a direct unloading of the white grapes in the pneumatic wine presses, so avoiding any pummeling of the berries. The pressing is slowly made to obtain the clearest juices as possible. By the gravity, they are then distributed according to their plots of land in vats with thermal regulation, maintained between 14 and 20 °C, to protect their aromas.
The fermentation lasts from 3 to 6 weeks. Every cuvée is matured on fine lees between 3 and 6 months.

For the cuvée «Côte de Champtin», grapes ferment in 400 liters oak casks and the matuiring continues on fine lees during 1 year.

Only red berries are put in vats by means of an elevator carpet. A maceration preceding the fermentation from 48 to 72 hours enable to extract the colouring and the primary aromas. During the fermentation, which lasts about 10 days, reassemblies are daily made, in a temperature maintained between 25 and 30 °C.
Once taken out of vats, wines are matured in tanks and in 600 liters casks, between 6 and 12 months, according to cuvées.