Les Grands Champs
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Catégorie : Sancerre Blanc
Surface : 6,30 hectares
Cépage :
Sauvignon Blanc
Géologie :
Limestone from ‘Buzançais’ from lower ‘Kimméridgien’.
Mainly chalky plateau
À la vigne : Guyot simple and Guyot Poussard pruning
Vines from 30 to 45 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 from 30 to 45 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 : Greedy nose which evokes a lemon pastry, a little buttered.
Full and air mouth, with a very diffuse acidity and a soft and elicate matter.
Nice chewing on the final
Full and air mouth, with a very diffuse acidity and a soft and elicate matter.
Nice chewing on the final
Accord mets/vin : Sole "meunière", cod in lemon rind, goat cheese
Service : 10 à 12 °C en dégustation et 12 à 14°C pour le repas
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