Le Vallon
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Catégorie : Sancerre Blanc
Surface : 1 hectare
Cépage :
Sauvignon Blanc
Géologie :
Limestone from ‘Buzançais’ from lower ‘Kimméridgien’.
À la vigne : Guyot simple and Guyot Poussard pruning
35 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
35 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 : Fine and classy nose, on ripe pear, a hint of mango and hot stone.
Round and ripe mouth, with fat and pulp, but also a well-marked freshness.
So good balance, final on a noble astringency
Round and ripe mouth, with fat and pulp, but also a well-marked freshness.
So good balance, final on a noble astringency
Accord mets/vin :
Seafood casserole, poultry tagine
Service : 10 à 12 °C en dégustation et 12 à 14°C pour le repas
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