The vineyards of Quincy are situated 20km west of Bourges. Domaine TROTEREAU is a family-owned property with a succession of five generations of winemakers handed down from father to son since 1700. Pierre Ragon, the latest in this long line of winemakers, took the reins of the farm in 1973. The 14 hectare Sauvignon vineyard is entirely spread over the appellation area of Quincy. Situated on the left bank of the River Cher, the appellation extends over almost 230 hectares. It is made up of clay and limestone which is sandy and contains gravel. The semi-oceanic climate favours temperatures that are neither too low nor too high, therefore allowing the variety to develop its aromas to the full, without reducing acidity, in the event of high temperatures between the ripening of the grapes and the harvest.

Harvesting and Vinification

We harvest when the grapes have reached maturity, to allow the full expression of their aromas and limit the acidity content. 10% of our grapes are harvested by hand. After being sorted, the grapes are crushed using a pneumatic press. The grape must is then put into refrigerated settling vats for between 24 and 36 hours to clarify the juice. This is then transferred to fermentation vats. The fermentation process starts naturally because of the presence of indigenous yeasts. Throughout this stage the temperatures are monitored. The wine is then drawn off and put over fine lees for at least 4 to 6 months. The wine is only filtered if necessary.

80% of our wine is marketed for France and 25% for export (Great Britain, Japan, Ontario, Australia, etc.).

AWARDS : DECANTER 2011 : Bronze, DECANTER 2009 : Commended .