: Single Guyot cut.
Plants/hectares : 6500 plants.
: Static racking of the must.
Slow, low temperature Alcoholic fermentation in thermoregulated stainless steel vats for 7 to 10 weeks.
No malolactic fermentation. Stirring of the lees for 3 to weeks. Light filtration.
Alcoholic strength : 12,5% Vol.
: < 2 g/l.
Cellaring : May be cellar aged up to 4-5 years
Serving temperature : Serve at 12°C (54°F).
: Clear, brilliant pale gold robe.
: Powerful nose with aromatic qualities developing in the following months.
Very representative of the limestone-clay soil found in our village of Bué.
Good acidity form the young vintage while at the same time displaying a surprising suppleness and roundness.
Very long on the palate. Very good evolution after several months.
Sancerre Blanc makes an excellent
Aperitif and a wonderful accompaniment for fish, crustaceans orthe famous local
"Crottin de Chavignol" goat cheese.Wellmatured vintages marry well with foie gras.