Lucien Crochet Sancerre Rouge la Croix du Roy 2008
The grapes were hand-picked and sorted a first time in the vineyard before being brought to the winery in 40 kg crates. They were then table-sorted before being completely destemmed. A belt was used to transfer the grapes into the tanks. Daily punching of the cap and pumping over of the must. Fermentation lasted 28 days. A belt was used for devatting. The grapes were gently pressed using a pneumatic press. Ageing: 50% in barrels and 50% in stainless steel tanks.