With controlled yields, this vinification is adapted to the vintage. With barrel aging of 12 to 18 months, the wine is fruity, has good density, and requires a few years of aging. A blend of Oxfordian and Kimmeridgian.

This red Sancerre pairs perfectly with light meat dishes such as duck, chicken, or lamb, as well as fatty fish like salmon or tuna. Vegetarian options such as mushroom risotto, grilled vegetables, or lentil dishes also work well. For cheese, soft washed-rind cheeses or goat cheese are ideal choices. Additionally, the wine pairs excellently with charcuterie and salads with nuts and honey.

climate

In Sancerre the climate is warm and temperate. Sancerre has a significant amount of rainfall during the year. The average temperature is 10.4 ° C. There is an average of 753 mm of rain per year.

soil

The limestones of the Portlandian, formed from coarse fragments, give way in the Oxfordian regions to finer limestones, as they are softer, such as the "griottes" or the very fine "grous," which are eolian deposits. The Oxfordian Jurassic limestones reveal a layer of white, flat stones, fractured by frost. As the soil is washed away, the rain leaves only the "caillotte," so characteristic of the Sancerre hills. Located above the "caillottes," these plots are made of Kimmeridgian marl. They are found on a few hill ridges and large slopes. This type of soil is very rich in fossil shells and has the unique characteristic of whitening as it dries in the sun, from which its local name is derived. The wines produced from these terroirs are very rich, taut, and possess great aromatic finesse. They take longer to fully express themselves and can be aged for several years. In blends, they often provide the backbone of the wine due to their complexity and power.

vinification

The manually harvested grapes are sorted and transported in 800-liter bins and are partially destemmed. The aging takes place in wood, using 500-liter barrels and 228-liter casks.