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Catégorie : Sancerre Rouge
Surface : 1 hectare
Cépage :
Pinot Noir
Géologie :
Calcaire from Buzançais from upper "Kimméridgien".
À la vigne : Guyot simple and Guyot Poussard pruning
20 years old vines
Approximately 9,800 vines per hectare
Free-run yield average : 25 - 30 hl/ha
The vineyard is cultivated using Organic and Biodynamic methods - Biodyvin (2011) and Demeter (2022) certification
20 years old vines
Approximately 9,800 vines per hectare
Free-run yield average : 25 - 30 hl/ha
The vineyard is cultivated using Organic and Biodynamic methods - Biodyvin (2011) and Demeter (2022) certification
Vendanges : Vendange manuelle en caissettes de 25 kg puis triée sur table de tri.
Elle est ensuite éraflée et acheminée par un tapis dans la cuve de vinification
Elle est ensuite éraflée et acheminée par un tapis dans la cuve de vinification
A la Cave : Natural vinification, fermentation 100% in native yeast
Work in cellar is based on lunar calendar
Cold pre-fermentation maceration of about 8 days and then starting of the fermentation. During this period, we perform light punching of the cap.The period of fermentation varies from three to five weeks according to the vintage. The devatting is done thanks to a carpet and follows a light pression. Then comes the aging period that takes place in oak barrels for about twelves months.
Bottling without filtration.
Work in cellar is based on lunar calendar
Cold pre-fermentation maceration of about 8 days and then starting of the fermentation. During this period, we perform light punching of the cap.The period of fermentation varies from three to five weeks according to the vintage. The devatting is done thanks to a carpet and follows a light pression. Then comes the aging period that takes place in oak barrels for about twelves months.
Bottling without filtration.
Dégustation : A gastronomique red Sancerre, marked by its chalky by its chalky terroir's minerality.
Intense and deep robe. Round and fleshy mouth.
Intense and deep robe. Round and fleshy mouth.
Accord mets/vin : This wine accompanies very well red meat prepared in sauce, games and cheeses at the end of the meal.
Service : 14 à 18°C en accompagnement de mets
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