MACONNAIS, BURGUNDY, FRANCE
This Domaine its name from the cross given to the village of Davayé by it's past mayor, Benoit Senaillet in 1866 to replace the one that was destroyed during the French revolution. Having taken over the estate from their father, Maurice, in 1992, Richard and Stephane Martin have focused their attentions on making the best wines that they can.
Stephane is in charge of the vines which are certified organic and Richard is in charge of the cellar. The wines are made a slow, low pressure press which keeps the aromas delicate and clean. Then a slow, low temperature fermentation lasting four months, followed by malo-lactic fermentation and then maturing on their lees for 10 months. This slow process gives the wines a silky, creamy texture with a rounded palate.