A typical Sancerre - a fruity, floral, straightforward, lively, mineral wine.
Perfect as an aperitif or as the ideal match for seafood, fish, white meats and goat’s cheeses, especially the renowned local Crottin de Chavignol.
Also pairs very well with Asian dishes.
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Age of the vines
30 years on average.
Calcareous clay dating back to the Late Jurassic, comprised of 1/3 Kimmeridgian (marls characterized by small, fossilized oysters 145 million years old) and 2/3 Portlandian (formations that are superimposed over the Kimmeridgian epoch, approximately 135 million years old).
Grass is grown in most of the vineyards and ploughing and hoeing respect our terroirs and the environment.
Disbudding and green harvest eliminate excess vegetation and regulate yields.
50 to 60 hl/ha.
Vinification and ageing
The harvest is sorted before the grapes undergo pneumatic pressing, static settling then fermentation in stainless steel tanks for 3 to 4 weeks under temperatures maintained between 15 and 20°C. Aged on fine lees for 6 to 9 months with stirring of the lees as needed depending on the vintage. Gently fined and lightly filtered before bottling.