Stéphane Riffault (Claude’s son) who used to work in Burgundy (especially with Olivier Lamy) is now in charge of the domaine. Based in the village of Sury-en- Vaux, the domaine works 33 different parcels in 6 different lieu-dits spread across 4 villages. Unlike most Sancerre producers, the entire harvest is carried out by hand and an extensive sorting takes place before the grapes are crushed. Most of the domaine’s holdings are planted on the soft limestone soil called Terres Blanches providing the wines with great minerality.
The 13.5 hectares of vines are ploughed and biodynamic certified.
All the parcels are vinified separately. The wines are aged in combination of stainless steel vats and 600l oak barrels for around 8 months. Fermentation starts with indigenous yeasts. Wines are not filtered and a very low quantity of sulfur is used.
“You can taste the Burgundy influence in the wines. The minerality is mastered and all wines are of high precision. Despite the south exposure the wines are always lean and crisp”