Production

The ‘Les Levrons’ plot has a total surface area 6.56 hectares, of which this domaine tends to 60 ares (0.6ha). ‘Levrons’ is a middle ages term for hares, of which there were probably many in the area. The vines were planted in 1947, with a south-easterly orientation at an altitude of 230m. Vinestock used is 3309 C and the soil is deep brown limestone with some banks of marl. After the sorting table the grapes, neither destalked nor crushed, are fed by elevator belt to a closed-cage pneumatic press ; the pressing cycle enables a quality juice to be gently extracted. Following an interval of 12 to 24 hours, cooling down of the must to approx 12°C if necessary and a settling period, the coarse sediment is removed. For the alcoholic fermentation the clear juice is filled into casks and stored in a temperature controlled cellar at no more than 21-22°C; occasionally, selected yeasts are added in order to prevent any organoleptic alteration and to allow a slow but thorough elimination of the sugar after 4-8 weeks. During this process and depending on the taste, the lees may be stirred from time to time until the beginning of the malolactic fermentation in winter or spring. The domain uses about 25% new casks which will give an aroma without hiding the characteristics of the wine and the plot of origin. The wine will remain on the lees until July by which time it will be clear and if necessary will be fined, depending on taste and experience, before filtering and bottling.

2014 Production

The ‘Les Levrons’ plot has a total surface area 6.56 hectares, of which this domaine tends to 60 ares (0.6ha). ‘Levrons’ is a middle ages term for hares, of which there were probably many in the area. The vines were planted in 1947, with a south-easterly orientation at an altitude of 230m. Vinestock used is 3309 C and the soil is deep brown limestone with some banks of marl. After the sorting table the grapes, neither destalked nor crushed, are fed by elevator belt to a closed-cage pneumatic press ; the pressing cycle enables a quality juice to be gently extracted. Following an interval of 12 to 24 hours, cooling down of the must to approx 12°C if necessary and a settling period, the coarse sediment is removed. For the alcoholic fermentation the clear juice is filled into casks and stored in a temperature controlled cellar at no more than 21-22°C; occasionally, selected yeasts are added in order to prevent any organoleptic alteration and to allow a slow but thorough elimination of the sugar after 4-8 weeks. During this process and depending on the taste, the lees may be stirred from time to time until the beginning of the malolactic fermentation in winter or spring. The domain uses about 25% new casks which will give an aroma without hiding the characteristics of the wine and the plot of origin. The wine will remain on the lees until July by which time it will be clear and if necessary will be fined, depending on taste and experience, before filtering and bottling.

2013 Production

The ‘Les Levrons’ plot has a total surface area 6.56 hectares, of which this domaine tends to 60 ares (0.6ha). ‘Levrons’ is a middle ages term for hares, of which there were probably many in the area. The vines were planted in 1947, with a south-easterly orientation at an altitude of 230m. Vinestock used is 3309 C and the soil is deep brown limestone with some banks of marl. After the sorting table the grapes, neither destalked nor crushed, are fed by elevator belt to a closed-cage pneumatic press ; the pressing cycle enables a quality juice to be gently extracted. Following an interval of 12 to 24 hours, cooling down of the must to approx 12°C if necessary and a settling period, the coarse sediment is removed. For the alcoholic fermentation the clear juice is filled into casks and stored in a temperature controlled cellar at no more than 21-22°C; occasionally, selected yeasts are added in order to prevent any organoleptic alteration and to allow a slow but thorough elimination of the sugar after 4-8 weeks. During this process and depending on the taste, the lees may be stirred from time to time until the beginning of the malolactic fermentation in winter or spring. The domain uses about 25% new casks which will give an aroma without hiding the characteristics of the wine and the plot of origin. The wine will remain on the lees until July by which time it will be clear and if necessary will be fined, depending on taste and experience, before filtering and bottling.

2012 Production

The ‘Les Levrons’ plot has a total surface area 6.56 hectares, of which this domaine tends to 60 ares (0.6ha). ‘Levrons’ is a middle ages term for hares, of which there were probably many in the area. The vines were planted in 1947, with a south-easterly orientation at an altitude of 230m. Vinestock used is 3309 C and the soil is deep brown limestone with some banks of marl. After the sorting table the grapes, neither destalked nor crushed, are fed by elevator belt to a closed-cage pneumatic press ; the pressing cycle enables a quality juice to be gently extracted. Following an interval of 12 to 24 hours, cooling down of the must to approx 12°C if necessary and a settling period, the coarse sediment is removed. For the alcoholic fermentation the clear juice is filled into casks and stored in a temperature controlled cellar at no more than 21-22°C; occasionally, selected yeasts are added in order to prevent any organoleptic alteration and to allow a slow but thorough elimination of the sugar after 4-8 weeks. During this process and depending on the taste, the lees may be stirred from time to time until the beginning of the malolactic fermentation in winter or spring. The domain uses about 25% new casks which will give an aroma without hiding the characteristics of the wine and the plot of origin. The wine will remain on the lees until July by which time it will be clear and if necessary will be fined, depending on taste and experience, before filtering and bottling.

2011 Production

The ‘Les Levrons’ plot has a total surface area 6.56 hectares, of which this domaine tends to 60 ares (0.6ha). ‘Levrons’ is a middle ages term for hares, of which there were probably many in the area. The vines were planted in 1947, with a south-easterly orientation at an altitude of 230m. Vinestock used is 3309 C and the soil is deep brown limestone with some banks of marl. After the sorting table the grapes, neither destalked nor crushed, are fed by elevator belt to a closed-cage pneumatic press ; the pressing cycle enables a quality juice to be gently extracted. Following an interval of 12 to 24 hours, cooling down of the must to approx 12°C if necessary and a settling period, the coarse sediment is removed. For the alcoholic fermentation the clear juice is filled into casks and stored in a temperature controlled cellar at no more than 21-22°C; occasionally, selected yeasts are added in order to prevent any organoleptic alteration and to allow a slow but thorough elimination of the sugar after 4-8 weeks. During this process and depending on the taste, the lees may be stirred from time to time until the beginning of the malolactic fermentation in winter or spring. The domain uses about 25% new casks which will give an aroma without hiding the characteristics of the wine and the plot of origin. The wine will remain on the lees until July by which time it will be clear and if necessary will be fined, depending on taste and experience, before filtering and bottling.

2010 Production

The ‘Les Levrons’ plot has a total surface area 6.56 hectares, of which this domaine tends to 60 ares (0.6ha). ‘Levrons’ is a middle ages term for hares, of which there were probably many in the area. The vines were planted in 1947, with a south-easterly orientation at an altitude of 230m. Vinestock used is 3309 C and the soil is deep brown limestone with some banks of marl. After the sorting table the grapes, neither destalked nor crushed, are fed by elevator belt to a closed-cage pneumatic press ; the pressing cycle enables a quality juice to be gently extracted. Following an interval of 12 to 24 hours, cooling down of the must to approx 12°C if necessary and a settling period, the coarse sediment is removed. For the alcoholic fermentation the clear juice is filled into casks and stored in a temperature controlled cellar at no more than 21-22°C; occasionally, selected yeasts are added in order to prevent any organoleptic alteration and to allow a slow but thorough elimination of the sugar after 4-8 weeks. During this process and depending on the taste, the lees may be stirred from time to time until the beginning of the malolactic fermentation in winter or spring. The domain uses about 25% new casks which will give an aroma without hiding the characteristics of the wine and the plot of origin. The wine will remain on the lees until July by which time it will be clear and if necessary will be fined, depending on taste and experience, before filtering and bottling.