The patented winemaking method is inspired by illustrious Burgundian winemakers and aims to work with Cabernet Sauvignon in the Médoc with as much finesse and elegance as the greatest Pinot Noir wines from the Côte d'Or.
At Dompierre, he crafts a highly distinctive cuvée exclusively from Sauvignon Blanc, featuring citrus aromas and a style clearly reminiscent of a Loire white.
Planting density: 5,000 vines per hectare
Grape variety: 100% Sauvignon Blanc
Vineyard management: Sustainable agriculture
Harvest: Manual
Winemaking: Whole cluster pressing. CO2 protection, 1/3 Skin maceration. 2/3 Direct pressing.
The vineyard is located in Saint-Christoly, in the northern Médoc, and is composed of 60% Cabernet Sauvignon and 40% Merlot.
Planting density: 8,500 vines per hectare
Vineyard management: Sustainable agriculture, soil cultivation (plowing). Leaf removal and green harvest.
Winemaking and Aging: Fermentation in wooden vats, whole cluster. Natural "indigenous" yeasts. Submerged cap, Michel Aroldi's 'Terroir Idea.'
Maceration duration: 5 weeks, draining, pneumatic pressing.
Wooden vat aging: 18 months
Bottling: Without fining or filtration.
Planting density: 8,500 vines per hectare
Vineyard management: Sustainable agriculture, soil cultivation (plowing). Leaf removal and green harvest.
Winemaking and Aging: Fermentation in wooden vats, whole cluster. Natural 'indigenous' yeasts. Submerged cap, Michel Aroldi's 'Terroir Idea.'
Maceration duration: 5 weeks, draining, pneumatic pressing.
Wooden vat aging: 24 months
Bottling: Without fining or filtration.
The vineyard, which makes up this cuvée with 85% Cabernet Sauvignon and 15% Merlot, is located north of Saint-Estèphe, in the municipality of Saint-Seurin-de-Cadourne.
La Croix Dompierre then emerges as a perfect and rare example of a Haut-Médoc whose silky tannins resemble velvet.
The vineyard is situated in Saint-Christoly, in the northern Médoc, and is composed of 60% Cabernet Sauvignon and 40% Merlot.
Thanks to this unique winemaking method, Dompierre showcases the purity of the fruit, unparalleled sweetness and mouthfeel, extraordinary power and finesse of tannins, and the dimension of a truly great wine.
Made exclusively from 100% Cabernet Sauvignon, the 2.5 hectares are located on the plateau of Saint-Lambert, the most coveted area of Pauillac (near Château Latour).
Planting density: 10,000 vines per hectare.
Vineyard management: Sustainable agriculture, soil cultivation (plowing). Leaf removal and green harvest.
Winemaking and Aging: Fermentation in wooden vats, whole cluster. Natural 'indigenous' yeasts. Submerged cap, Michel Aroldi's 'Terroir Idea.'
Maceration duration: 8 weeks.
Draining, vertical pressing.
Wooden vat aging: 36 months
Bottling: Without fining or filtration.
All our grapes are hand-harvested and sorted on an optical sorting table.
Michel Aroldi's winemaking principle revolves around non-interventionism to highlight the expression of fruit, terroir, and vintage.
No pumping over, punching down, or any other manipulation during the entire fermentation process.
The grape cap remains submerged 24/7 for 8 weeks.
Extraction is done in the gentlest way possible, giving the wine the characteristic finesse of tannins found in Dompierre.
The aging process then lasts two to three years, exclusively in large wooden vats sourced from the Troncay forest in France. The purpose of this container is to add complexity to the wine without altering or overshadowing the fruit.
It is through this grandeur and distinctiveness that Dompierre is now recognized worldwide.
