Description
The estate has owned a few hectares in the Sancerre appellation since the early 1980s. Here the soil is rich in clay and limestone, known as “caillotes”, and is reputed to be one of the best terroirs for Sauvignon Blanc.
Winemaking: Direct pressing as soon as the grapes arrive at the winery, settling and fermentation in wooden vats, barrels and stainless steel vats
Ageing: on the lees in large casks, in stainless steel vats and partly in barrels.
Tasting: A superb Sancerre profile, finely chiselled, with notes of citrus, lemon zest and white flowers underpinned by a persistent saline backbone.
Food & wine pairings:Fish and shellfish dishes, smoked salmon, fish terrine and other cold starters, asparagus risotto, pan-fried scallops, fresh cheeses, Asian dishes or chicken curry…
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