A family business handed down from father to son for 5 generations.
5 hectares of Pinot noir grape planted on clayey soil (“white” soil).
Density : 6400 vinestocks per hectare.
Pruning method: simple Guyot vine training.
Average age of vines: 25 years old.
Stored in thermo-regulated stainless steel tanks.
Bottled, conditioned and stored on the property.
30hl of rosé Sancerre, approximately 4000 bottles.
Black grape with white juice.
Short pellicular maceration for 6 – 12 hours then pressing.
Racking before assemblage and bottling.
Appearance: Salmon pink with violet undertones.
Nose: An intense bouquet, associating the light milky tones of summer fruits with livelier nuances such as redcurrants.
Palate: Soft on the attack, full bodied on the palate, appetising notes of citrus and grapefruit zest confirm a crisp round acidity that flows into a long finish.
10% of the production is exported, while the rest is sold to cafés, hotels, restaurants and individuals.