Sancerre, a nursery growing out of a 6-hectare nursery from calcareous clay soil.
Terroir, production method and ripening: The grapes are hand-picked from 22-50-year-old vines that grow on a southeast-facing slope at an altitude of 220-235 meters above sea level. The grapes are carefully sorted before the long pneumatic pressing, after which the wine is allowed to settle at a cool temperature. The wine ferments without added yeasts. Fermentation and maturation take place 70% in old French oak barrels and 30% in cement tanks. The wine's natural acidity is preserved by preventing its malolactic fermentation. The wine matures on the lees for 7 months, and the lees are stirred occasionally.
Use: With fried flounder and crayfish sauce.
Description: A multidimensional and promising scent that combines the aromaticity of the grape with the complexity brought by oak barrels and yeast lees maturation. The very pure taste is preceded by an elegant and refined mouthfeel, where you can feel a slight saltiness while the rich acidity carries the wine to a long, dry aftertaste.