Winemaker Notes
Like the Vouvray, harvest happens early in the morning for the Fondraux and the grapes are immediately pressed. The juice in then transferred into 500-L wooden barrels for a slow fermentation. The finished wine has 16 g/L of residual sugar. Each vintage, the balance and residual sugar is determined by tasting. When the right balance is achieved, the wine is chilled to stop fermentation. The wine is aged in the same vessel on its lees for eleven months before bottling.