Claude and Bénédicte Riffault's stylishly pure biodynamic Sancerre.
Terroir, production method and ripening: The grapes are hand-picked from 5-52-year-old vines in beds filled with limestone, calcareous clay and slate. The shelters lead to the east, southeast and southwest. 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 on lees in cement tanks for 6 months. The wine was bottled in March 2020.
Use: As a partner for lake fish.
Description: A precise aroma with typical citrus and green aromas of the grape. The very clean taste is dominated by abundant minerality and acidity.