A family business handed down from father to son for 5 generations.
10 hectares of Sancerre Sauvignon Blanc grape planted on clayey-chalky soil (marl and gravel) and clayey soil (“white” soil).
Density : 6400 vinestocks per hectare.
Pruning method: simple Guyot vine training.
Average age of vines: 25 years old.
Storage in oak barrels and tank
bottling, packaging and storage property.
About 1 000 bottles.
This cuvee is made from tight bunch grapes with small oblong yellowish green grains punctuated
with black and very sweet juice.
Pneumatic pressing. Thermoregulated fermentation.
Filling and assembly before bottling.
Eye: yellow golden reflections.
Nose: intense nose marked by roasted notes, gingerbread with also aromas of candied fruits.
Mouth: round in attack. The mouth is warm, powerful mixing notes of honey, praline and butter.
The produce is sold mainly to bistros, hotels, restaurants and private customers.