Appellation : Sancerre rouge
Area : 4.7 hectares
Grape variety : Pinot noir
Soil : 3 types of soil : 50% Pebbly limestone soils, 35% Marly soils,15% flinty soils
Our red wines are produced only from our oldest vines because in the Sancerre area, they are the only ones that can give enough concentration to a grape variety such as the Pinot. After hand picking, the grapes are put in vats for fermentation after a more or less important destemming depending on the quality of the tannins of the stem. During maceration that goes up to the end of the alcoholic fermentation, treading and pumping-over alternate, in order to extract fine tannins and aromas.Then, the wine is drawned and put into barrels, for one part in new barrels. It goes through a one year period of maturing and the malolactic fermentation occurs.
Beautiful colour, dark ruby with purple tints. Beautiful legs. Nice aromatic nose with overripe black fruits aromas : blackberry, blueberry, red currant and cherry. The palate reveals a very nice aromatic expression of small black fruits and cherries.The tannins are silky and polished. Very good balance between freshness and structure of the wine. Ideal with charcuterie, grilled meat and poultry, cheese.
Tasting commentaries by Jean-Christophe Pouteau, Sommelier-Cellar master, qualified from Suze de la Rousse Wine University.
Ageing Potential :
Our red Sancerre wine will reach its peak from 18 to 36 months after the harvest and you will enjoy it all through the ageing (from 4 to 10 years), depending on the vintage and the storage.