The vinification

Our two cellars

The Cave Romane in Brinay was founded in 1993 by seven young Quincy winegrowers, including Jean and Chantal. They decided to build a shared structure, which would allow them to make and bottle their own wines, conserving the identity and particularities of their individual domain. In the respect of local traditions, proud of their heritage, they renovated an old Berry farm building in the heart of the village of Brinay, to set up winemaking facilities, a bottling plant and a retail area.

Today, about two thirds of our wines are still elaborated there, in collaboration with Bernard Paoletti, the œnologist and Vincent Guillet, the cellar master.

The Tremblay Cellar

In 2005, we renovated the old stables at the Domain. In these 17^th century buildings, we made a cellar, a wine-tasting room and a gite. We extended the cellar in 2020, and today we are able to make small quantities of wine in wooden barrels, egg-shaped cement vats, stainless steel or glass fibre vats. At the moment, we make eleven different wines from about 10 hectares of vines!

It’s not always easy to have two wine-making bases, but it’s a rich human experience! Working together with the other Quincy winegrowers at the Cave Romane enables us to share ideas, to progress, compare and have efficient equipment! Nevertheless, Maroussia also enjoys having her tea parties and getting to grips with the wine in our cellar at the Tremblay farm, where she makes the Reuilly wines and the Quincy & Reuilly Terroir Collection, as well as Sucellus, our vintage made and aged in wooden barrels.

The ‘Vendanges’ (Grape Picking)

Each plot is harvested separately, mechanically for the Sauvignon Blanc and Pinot Gris, or manually for the Pinot Noir.

They are then vinified separately, to identify the specific tasting flavours of each terroir and to eventually create the blends that make up our vintages.

For a few years, we have vinified separately from A to Z some plots, which make up our Cuvées Terroir. This will enable you to discover the differences between the sandy and the clay gravels of Quincy, for example. This is how we craft our Terroir wines.

We also try out other vinification techniques: using whole bunches of grapes for Ecarlate, fermenting the grape skins for our new Pinot Gris Grisée, using indigenous yeasts for some wines such as the Reuilly Blanc or the Cuvées Terroirs…