The news Club Leflaive

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.

Method of culture

The vines are cultivated biodynamically.

Wine making

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.

Saint-Véran Blanc