Domaine Adèle Rouzé Quincy
Twenty-six-year-old Adèle Rouzé is a certified agricultural appraiser. She's the daughter of Jacques Rouzé, a well-respected vigneron who is also the president of the Quincy wine brotherhood.
After completing additional studies in winemaking in Bordeaux, Adèle returned to her home with the idea of making her own cuvée. Jacques allowed her parts some old-vine parcels, all of which face either south or southeast.
Certain parcels were planted between 1920 and 1930, and others during the 1950s. The majority of these are along the left part of the Cher River.
Some of these parcels include Crèves Coeurs, Les Rimonés, Les Nouzats, La Plante, Les Victoire and Villalin. The vineyards are not organic, but worked by lutte raisonée or responsible farming, where only natural products are used in the soil and spraying is kept to a minimum.
Adèle's Winemaking Process
The yields average 45 hl /ha (3 tons to the acre). Once the grapes are picked, the grapes are pressed. Adèle makes careful effort to eliminate the last juice of the pressing, often containing bitter and herbal flavors. All of Adèle's tiny production fits into one tank!
A 24-hour cold soak starts the process, attempting to get the maximum aromas from the skins. The temperature in the tank is raised and fermentation takes place without the use of artificial yeasts. The wine is fermented dry, racked once, aged on its lees, fined with bentonite, filtered and cold stabilized.
Adèle's production is miniscule, about 8,000 bottles a year.