Our philosophy at the winery
Since that the DANANCHET family produces wine in Clessé, the winemaking process is done with the most natural way than possible. The harvest is the completion of a year of hard work in the vineyards. We love to share our work and we must respect our grapes. That’s why the entire harvest is done by hand, in a good mood.
“At Gandines, the grapes make the wine”
Then, we transport the grapes to the cellar to make a slow and respectful pressing of whole grapes without crushing or de-stemming, by using a pneumatic press. Each parcel is vinified separately to get the maximum complexity of each terroir.
The fermentations are very slow and natural, in stainless steel tank, barrels about 5000 litters, oak barrels of 228 litters or barrels of 500 litters.
Historically, we perform long aging from 12 to 24 months with lees or not, it depends of the wines and vintages.
The analytical monitoring of the wines, from harvest to bottling is done by our board oenology laboratory. The wines are bottled by a contractor in our cellar.
