Sur Le Fort
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Catégorie : Sancerre Blanc
Surface : 4,45 hectares
Cépage :
Sauvignon Blanc
Géologie :
Limestone from Buzançais and Limestone ‘lité supérieurs’
from lower ‘Kimmeridgien’.
À la vigne : Guyot simple and Guyot Poussard pruning
Vines from 20 to 30 years old
From 7,500 to 8,000 vines per hectare
Free-run yield average : 45 hl/ha
The vineyard is cultivated using Organic and Biodynamic methods - Biodyvin (2011) and Demeter (2022) certification
Vines from 20 to 30 years old
From 7,500 to 8,000 vines per hectare
Free-run yield average : 45 hl/ha
The vineyard is cultivated using Organic and Biodynamic methods - Biodyvin (2011) and Demeter (2022) certification
A la Cave : Harvest received by conveyor belts without pumping
Pneumatic pressing
Natural vinification, fermentation 100% in native yeast
Aged for one year on the lees in stainless-steel tanks
Work in cellar is based on lunar calendar
Pneumatic pressing
Natural vinification, fermentation 100% in native yeast
Aged for one year on the lees in stainless-steel tanks
Work in cellar is based on lunar calendar
Dégustation : Exotic nose, on mango, honey and spicy notes.
Full mouth, almost squashy, balanced on the edge by a slight beading which brings peps to the whole.
Final more flexible, also spicier
Full mouth, almost squashy, balanced on the edge by a slight beading which brings peps to the whole.
Final more flexible, also spicier
Accord mets/vin :
Thai shrimp, seared tuna with sweet potatoes
Service : 10 à 12 °C en dégustation et 12 à 14°C pour le repas