Designation

Sancerre red

Grape variety

Pinot noir

Area

4.7 hectares

Soil

This wine is made from 3 types of soil: 50% pebbles, 35% white earth and 15% flint.

Vinification

Only old vines are used to produce our reds, because in our region they are the only vines that can give sufficient concentration to a grape variety like Pinot.
After being hand-picked, the grapes are put into vats for fermentation, after being destemmed to a greater or lesser extent depending on the quality of the tannins in the stalks. During maceration, which lasts until the end of alcoholic fermentation, the cap is punched down alternately with pumping over to extract the finest tannins and aromas. The wine is then transferred to barrels, some of which are new, for a one-year ageing period during which it undergoes malolactic fermentation.

Features

"Beautiful dark ruby colour with purple highlights. Good legs. Lovely aromatic nose of ripe black berries: blackberry, bilberry, redcurrant, cherry. Very fine aromatic expression of black berries and cherry on the palate. The tannins are silky and smooth. Excellent balance between freshness and structure. Ideal with charcuterie, grilled meat and poultry, cheeses".

Tasting notes from :
Jean-Christophe POUTEAU, Sommelier-Conseil-Caviste, Graduate of the Suze la Rousse Wine University

Ageing potential

Our red Sancerre reaches its full potential 18 to 36 months after harvesting and will give you pleasure throughout its ageing period, which can range from 4 to 10 years, depending on the vintage and storage.