Parcels:
A blend of terroirs from the villages of Amigny, Chavignol, Sancerre and Verdigny.
Planting density
7500 plants/ha
Soil
Caillotes (limestone from the Sancerre region).
Winegrowing
- Guyot poussard pruning to respect sap flow
- Respect for the plant, careful and diligent disbudding
- Hoeing and ploughing the soil
- Thoughtful, reasoned approach (no insecticides, acaricides, weed killers or weed killers) with an organic bias.
- Harvesting by hand
VINIFICATION
- From the moment the grapes arrive in the cellar, they are handled gently and with respect for the fruit.
- Long, gentle pneumatic pressing
- Careful handling of the juices without rushing the musts (by gravity or slow, gentle pumping).
- Severe sludge removal
- Yeasting, only with selected neutral yeasts
- Fermentation in concrete and stainless steel vats, matured on fine lees
- Dry wine
- Filtration bonding
- Approximately 1 year of breeding
Handling in the cellar is reasoned and respectful, and is carried out only when necessary. This approach aims to preserve the integrity and sensory structure naturally present in our grapes.
TASTING
Our Sancerre Blanc offers a dense, well-balanced profile with a taut energy dotted with hints of juicy white fruit. The blend brings chalky notes offering a mineral and frank structure, as well as delicate and greedy fruity notes.
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