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"Made from sauvignon blanc, this Sancerre is the result of a blend of wines coming from different parcel of two soil types: "terres blanches" and "caillottes". The terres blanches soils give the wine power and a smooth mouth-feel, and the caillottes soils provide it with fruit and aromatic finesse.

After the grapes are gently pressed the juice is left to settle for between 24 to 48 hours.The wine is fermented in temperature-control, stainless steel vats at 14-18 degrees Celsius. The juice is analysed before and after fermentation, in order to vinify the wine in the best possible way.

The wine is matured on its fine lees until just before bottling. This gives the wine a richness and finesse while limiting the amount of sulphites used. Our Sancerre isn't fined, bentonite is simply added in order to stabilise the wine and stop "casse" occuring (a [protein breakdown within the wine).

The wine goes through a cold stabilisation, is filtered and bottled." - Winery