Menetou-Salon Cuvée Le Charnay
About this winery
The Roger family descends from a long line of winegrowers from the village of Bué. The first texts that mention the name date back to the early 17th century. Jean-Max Roger took over the four hectares of vines left to him by his parents in the early 1970s and expanded the estate to its current size. Beginning in 2004, two of his three sons, Etienne and Thibault, came back to work at the estate after various professional careers in France and abroad. His third son, Xavier, lives his passion for...
The grapes are pressed directly after harvest. After 48 hours of static rest, the must is settled and left to ferment in a vat. The musts are not yeasted, the indigenous yeasts naturally present in the raisins and in the cellar carry out the fermentation. The latter is done at low temperature and lasts an average of eight to ten weeks. Indigenous yeasts and long fermentations allow the full expression of the mineral structure of the wine and its aromatic complexity. The first racking generally takes place at the end of January, beginning of February. The wine is then bonded with bentonite and then filtered before bottling.
The wine is pleasantly fruity, well-typed with good persistence in the mouth.