Oak-aged Sancerre from Fossil Park.
Terroir, production method and ripening: The grapes are picked by hand from 40-53-year-old vines that grow on a northeast slope at an altitude of 260 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 is fermented without added yeasts in old French oak barrels, then matured on the lees for 12 months with the occasional batônnage.
Use: For rich fish dishes.
Description: A strong and multidimensional scent with the richness of oak. The taste is dry and rich, and its rich creamy mouthfeel is balanced by precise and noticeable acidity.