Le Clos de Bannon
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Catégorie : Sancerre Blanc
Surface : 3 hectares
Cépage :
Sauvignon Blanc
Géologie : A majority clay flinty formation and "Marls from Saint Doulchard" at the bottom of the plot.
Southeast exposed slopes.
Southeast exposed slopes.
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 : Nose much richer, with notes of ripe apple and pear, citrus zest and spice.
Full mouth, combining the fat and the cool, a great aromatic intensity and emotional.
Dense, rich and very persistent final.
Full mouth, combining the fat and the cool, a great aromatic intensity and emotional.
Dense, rich and very persistent final.
Accord mets/vin : Skimmed river fish, St Jacques risotto, Chaource.
In association with a gastronomic meal based on rich and sought meals, this wine will give the full expression of its terroir, and the fineness of its aromas.
In association with a gastronomic meal based on rich and sought meals, this wine will give the full expression of its terroir, and the fineness of its aromas.
Service : 10 à 12 °C en dégustation et 12 à 14°C pour le repas
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