Renaud Scapin
An Estate
Quentin David, the current owner, maintains a family spirit while overseeing the production on the 15 hectare estate.

The vines are grouped on hillsides and from the top of the hill, Château Favray overlooks the Nohain River valley.
The limestone soil is made up of many pebbles whose white color enables heat to be reflected on the grapes. Its geological origin is upper oxfordian and it is called Villiers Limestone.

The winegrowing is done within a structure of well-reasoned winemaking procedures, certified by the label
Terra-Vitis (www.terravitis.com). Particular attention is brought to mastering yield and ripening conditions ; leaf and cluster thinning (green harvesting) are performed depending on the year.

The cellar is recently built (1984-2000) ; its architecture is reminiscent of traditional regional cellars. Modern winemaking installations allow the production of Pouilly Fumé in the best conditions.
The harvested grapes are received on an upper floor where they are sorted. The must flows from pneumatic presses and by gravity into the tanks below. After a thorough settling of the must, the fermentation slowly takes place thanks to a thermo-regulated system.

Maturing on fine lees from 3 to 8 months is followed by the first bottling which continues for 18 months depending on circumstances. All the operations of racking and filtering are kept to a minimum in order to preserve all of the wine’s richness.

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