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How does Fabrice Dodane vinify the wines of Domaine de Saint Pierre?
The winemaking philosophy at Domaine de Saint Pierre is based on minimal intervention. All wines are fermented with indigenous yeasts, either in stainless steel tanks for the reds, or in 400 to 600-litre oak barrels for the whites. The latter are aged using either the traditional under-veil method (oxidative) or the topped-up style (Burgundian method, without oxidation). Sulphur may be added in very small quantities before bottling if Fabrice deems it necessary to stabilise the wine, but the objective remains to produce wines without added sulphur. This rigour yields wines of exceptional aromatic clarity.
