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Catégorie : Sancerre Rouge
Surface : 1,30 hectares
Cépage :
Pinot Noir
Géologie : Marls from Saint-Doulchard (clayey marls)
À la vigne : Guyot simple and Guyot Poussard pruning
50 years old vines
8,500 vines per hectare
Free-run yield average : 35 hl/ha
The vineyard is cultivated using Organic and Biodynamic methods - Biodyvin (2011) and Demeter (2022) certification
50 years old vines
8,500 vines per hectare
Free-run yield average : 35 hl/ha
The vineyard is cultivated using Organic and Biodynamic methods - Biodyvin (2011) and Demeter (2022) certification
Vendanges : Vendange manuelle en caissettes de 25 kg puis triée sur table de tri.
Elle est ensuite éraflée et acheminée par un tapis dans la cuve de vinification
Elle est ensuite éraflée et acheminée par un tapis dans la cuve de vinification
A la Cave : Natural vinification, fermentation 100% in native yeast
Work in cellar is based on lunar calendar
Cold pre-fermentation maceration of about 8 days and then naturel starting of the fermentation.
During this period, we perform light punching of the cap.
Vatting time of around 3 weeks.
Aged in terracotta amphorae for several months
Bottled without sulphites and no filtration.
Work in cellar is based on lunar calendar
Cold pre-fermentation maceration of about 8 days and then naturel starting of the fermentation.
During this period, we perform light punching of the cap.
Vatting time of around 3 weeks.
Aged in terracotta amphorae for several months
Bottled without sulphites and no filtration.
Dégustation : A wine full of passion and youth, which gives the sensation of biting red fruits to the full.
The perfect buddy wine, supple and refreshing.
The perfect buddy wine, supple and refreshing.
Accord mets/vin : The perfect accompaniment to a rugby match, with a selection of fine charcuterie and a few cheeses.
Service : 14 à 16°C en accompagnement de mets. Le temps de réunir les copains, de trouver un tire-bouchon et des verres...
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