Clos Paradis
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Catégorie : Sancerre Blanc
Surface : 5,10 hectares
Cépage :
Sauvignon Blanc
Géologie :
Limestone from Buzançais and Limestone ‘lités supérieurs’ on lower ‘Kimmeridgien’.
South exposed slopes
À la vigne : Guyot simple and Guyot Poussard pruning
Vines aged from 35 to 55 years old
From 7,500 to 8,500 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 aged from 35 to 55 years old
From 7,500 to 8,500 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 : Nose of pear, honey, acacia flower, wet stone, a little touch of grapefruit.
With aeration, stone and citrus take over.
Full, air and round mouth, stretched by a fine acidity slightly beading that lengthens the wine. Great feeling of pureness.
Persistant final, between chewing of chalk, and the bitterness of citrus zest, the whole is very soft, refined. A miracle of balance.
With aeration, stone and citrus take over.
Full, air and round mouth, stretched by a fine acidity slightly beading that lengthens the wine. Great feeling of pureness.
Persistant final, between chewing of chalk, and the bitterness of citrus zest, the whole is very soft, refined. A miracle of balance.
Accord mets/vin :
Saint-Jacques tartare with citrus zest, roasted monkfish.
Service : 10 à 12 °C en dégustation et 12 à 14°C pour le repas
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