With a winemaking tradition dating back to the 7th century, Reuilly?s first vines were tended by the monks of King Dagobert?s Royal Abbey. Denis Jamain?s grandfather has maintained vines on the Domaine?s property since the end of World War II. During the 1980s, when the vineyards at Reuilly under went a Renaissance, Jamain?s parcel was replanted to vines that were better suited to the terroir. Since that time the holdings of the domaine have grown to the current 15 ha (36.75 acres), planted to Sauvignon Blanc (10ha/ 24.5a), Pinot Noir (4ha/ 9.8a) and Pinot Gris (1ha/ 2.45a). In the vineyards only light, organic fertilization is used. The harvested grapes are completely destemmed and pressed in a low pressure, continuous bladder press. Must flows by gravity out of the press and is then cooled to ease settling. The temperature controlled alcoholic fermentation generally lasts three weeks after which the wine is then aged on fine lees for five months in stainless steel vats. The Sauvignon does not undergo malolactic fermentation.