Les Chailloux
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Catégorie : Sancerre Blanc
Surface : 2 hectares
Cépage :
Sauvignon Blanc
Géologie : Clay flinty formation on upper Cretaceous
West exposed slopes
West exposed slopes
À la vigne : Guyot simple and Guyot Poussard pruning
30 years old vines
Approximately 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
30 years old vines
Approximately 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 : Sharp nose, on Granny apple and lemon pulp, and almost aniseed notes.
Sharp attack, followed by a round and fresh mouth - light beading with a great tension and a grip salivating.
Tasty final, with just enough astringency, drawing on the citric.
Sharp attack, followed by a round and fresh mouth - light beading with a great tension and a grip salivating.
Tasty final, with just enough astringency, drawing on the citric.
Accord mets/vin : Cap Ferret oysters, fish & chips, cod / puree, lemon. To be served with seafood or fishes, or as an aperitif.
Service : 10 à 12 °C en dégustation et 12 à 14°C pour le repas