Certification : In conversion to “Organic Farming”
Vinification/aging : Manual harvest in 25 kg crates. Sulfite-free vinification. Total destemming with pre-fermentation cold maceration. Maceration of 3 weeks with very few interventions. Racking and pressing. Assembly of press juices and free run juices before barreling. 70% aging in 500 L and 228 L barrels for 12 months and the rest in frustoconical wooden vats (with about 10% new barrels). Malolactic fermentation occurs naturally in the spring.
Taste and nose : Dark in colour, this red Sancerre has a nose full of red fruits (raspberry, strawberry, etc.), intense and elegant. The palate is rich and supported by well-integrated tannins. You have to wait 2 to 3 years before opening it on cold meats or grilled meats.
Food pairing : Wine that goes perfectly with white meats, charcuterie or cheeses.