100% Sauvignon Blanc
Vineyard & Vinification Note
Soil: “caillottes” – Vineyards: Saint Martin, L’Epée and other famous vineyards within these communes. – Exposure: southern / south-western – Communes: Bué, Amigny (Sancerre)
Age: 6 to 40 years – Density: 7,000 plants / hectare – Yield: 55 hl/ha – Pruning: Single Guyot. The soil is worked beneath the rows and grass is grown between them. The vines are disbudded in the spring. Each vineyard parcel is monitored so as to optimise chemical interventions while reducing them as much as possible.
The grapes are pressed immediately using a pneumatic press and the must is cold settled for between 48 and 72 hours. – The grape sediment is carefully removed and the clear juice is brought up to temperature. – Fermentation using indigenous yeasts takes place under controlled temperatures for several weeks in order to give a maximum of aromatic complexity to the wine. – The first racking takes place in January or February and is followed by ageing on the lees. – Bentonite fining removes unstable proteins and polishes the aromas. – Cold stabilization reduces tartrate crystals. – The wine is Kieselguhr filtered. – The wine is bottled at the estate’s facilities
Pale gold in colour with golden highlights. Intense, complex nose reminiscent of flowers (peony rose) opening up to fruitier notes of mango and lemon tart with a touch of meringue on the finish. Rich, round attack that fills the mouth giving way to increasing freshness on the mid-palate and ending on a pleasantly vivacious note. Flavours of yellow peach and poached apricots are strongly echoed on the palate. – Ageing potential: from 3 to 5 years. Vegan.
This wine may be served as an aperitif. It is the perfect accompaniment to shellfish and raw or cooked fish. It is also a good match for white meat (poultry, veal) and goat’s cheese in particular.