Loupiac Wine Syndicate - The passion for sweet white wine

The vineyards which are given the title Wine of Controlled origin are small and narrow.

This is deliberately chosen to enable the concentration of a more important number of vine-plant per hectare in order to have fewer grapes per plant. It reduces the number of grapes to the benefit of its quality.

The cultivating work of vine-plants evolves all year long, a period during which the winegrower has to show patience and care

. The members of the Loupiac Wine Syndicate are constantly trying to improve the quality of their products, and use the most recent agricultural technologies. But this is always done with respect to a "savoir-faire" which has been elaborated generations after generations.

In autumn foggy mornings alternate with sunny afternoons enabling the development of the Botrytis Cinerea.

It progressively develops and spreads over one plant after the other. It provides the concentrating of juice in the berries as part of the water they contain is evaporated, therefore enabling the sugar contents to rise.

When the grapes are " roasted ", it is time to harvest the products of this long working process. But patience is still the key to success. Then with the greatest care, the grape-pickers must choose the berries which are at their maximum concentration.

Click on the picture below to start the virtual tour .	This stage is carried through successive selections, sometimes as many as 4 or 5 times for each vine-plant during a month, in order to pick only the grapes and even the berries which are crystallised. The damaged berries are discarded.
The vintage season is therefore long and delicate, since it depends on the trick of bad weather. What is more,the final yield obtained per hectare remains low.


Then starts a delicate working process in order to obtain a subtile dose of alcohol, sugar and acidity.	Click on the picture below to start the virtual tour .

Click on the picture below to start the virtual tour .	The fermenting process is interrupted before its end, as soon as the required balance is obtained. It matures in tanks or in barrels for a period of 12 to 24 months, depending on the vintage years. It is then bottled, this often occuring in the estate.
This wine can be tasted at various periods, for instance when it is young, but it gives the best of its character after a maturing period of 5 or 8 years, and even much longer depending on the years when it was produced.