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Saint-Véran Blanc
Clay-limestone soil. Very draining soil
Area: 0.4066ha. Below the Roche de Solutré, in the commune of Davayé, facing south-east.
The vines are cultivated biodynamically.
Harvesting is entirely manual. After decanting, the musts are transported daily to Puligny-Montrachet for fermentation and ageing, under the watchful eye of Domaine Leflaive's technical team.
Vinification takes place in vats, and ageing lasts from 15 to 16 months.
Pressing: Long, gentle pneumatic pressing, 24-hour decanting, followed by settling and entonnage.
Fermentations: 72% in cement eggs and 28% in new oak barrels.
Aging: After 12 months in barrel, the wine is aged for 6 months in vats, where it is prepared for bottling.
Fining: Homeopathic fining (fish glue) if necessary and very light filtration.
