Les Romains
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Catégorie : Sancerre Blanc
Surface : 3 Hectares
Cépage : Sauvignon Blanc
Géologie : Clay flinty formation on upper Cretaceous.
Southwest exposed slopes.
Southwest exposed slopes.
À la vigne : Guyot simple and Guyot Poussard pruning
45 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
45 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 winemaking, fermentation 100% in native yeast
Aged for one year on the lees in concrete eggs, followed by a further year in stainless-steel tanks
Work in cellar is based on lunar calendar
Pneumatic pressing
Natural winemaking, fermentation 100% in native yeast
Aged for one year on the lees in concrete eggs, followed by a further year in stainless-steel tanks
Work in cellar is based on lunar calendar
Dégustation : Fresh, mineral nose
Saline liveliness at the start of the palate, but the final is a little more round and fat.
Saline liveliness at the start of the palate, but the final is a little more round and fat.
Accord mets/vin : Oyster n°3 Mademoiselle D'Agon from Normandy cooked in its shell, cut into tartare, served on a spinach chlorophyll and jellied with its water.
Service : 10 à 12°C en dégustation et 12 à 14°C pour le repas
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