Les Grous
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Catégorie : Sancerre Blanc
Surface : 5,95 hectares
Cépage :
Sauvignon Blanc
Géologie :
Limestone from Bourges from upper Oxfordian.
Southwest exposed slopes.
À la vigne : Guyot simple and Guyot Poussard pruning
Vines aged from 30 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 30 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 ripe apple and notes of honey, a touch of lemon and hot stone.
Round and fresh mouth, then almost tannic, with increasing acidity.
Refreshing final, tasty, very chalky (we crunch in), pregnant, with a fairly pronounced bitterness which recalls grafruit peel, Long and tasty.
Round and fresh mouth, then almost tannic, with increasing acidity.
Refreshing final, tasty, very chalky (we crunch in), pregnant, with a fairly pronounced bitterness which recalls grafruit peel, Long and tasty.
Accord mets/vin : To be served as an aperitif. Shrimp and grapefruit salad, goat cheese
Service : 10 à 12 °C en dégustation et 12 à 14°C pour le repas
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