Description
Note:
The nose expresses aromas of fresh red fruits and spices with delicate woody notes. The rich, full-bodied palate recaptures these fruity, woody flavors, with silky tannins and a racy, persistent finish.
Wine-Making:
Planted on a hillside on a south-facing terroir of Terres Blanches, this is the prestigious origin of our Sancerre Rouge Heritage.
This 50-year-old parcel flourishes on a clay terroir with a southern exposure, guaranteeing optimal sunshine.
Hand-harvested at optimum ripeness, the grapes are meticulously sorted before being put directly into vats.
Cold maceration lasts a few days, starting the extraction of aromas and color. Maceration continues for two weeks, followed by alcoholic fermentation and regular pumping-over. The cap of marc is thus decompacted to maintain exchanges between the grapes and the juice. This technique produces a structured, concentrated wine. The grapes are then pressed and the wine put into oak barrels for malolactic fermentation.
It evolves there for 10 to 12 months before being put into vats for at least 3 months.
Food Pairing:
- Meats: Roasted duck, saddle of lamb, pan-fried sweetbreads, or grilled salmon.
- Cheese: Mature cow or goat cheeses (like Saint-Félicien).