Sancerre White AOP

Grape variety: 100 % Sauvignon Blanc
Pruning: Single Guyot
Plants/hectares: 7,000
Soil type: Limestone-clay
Vinification: Static racking of the must
Slow, low temperature alcoholic fermentation in thermoregulated
stainless steel vats for 7 to 10 weeks.
No malolactic fermentation.
Stirring of the lees for 3 to 5 weeks.
Light filtration.
Alcoholic content: 12.5% Vol
Residual sugar: < 2.5 g/L
Acidity: 4,5 g/L

Characteristics of Sancerre White

Clear, brilliant pale gold hue. Powerful nose with aromatic qualities developing in the following months.
Very representative of the limestone-clay soil found in our village of Bué. Good acidity from the young vintage while a the same time displaying a surprising suppleness and roundness.
Very long on the palate. Very good evolution after several months.

Cellaring: May be cellar-aged up to 4-5 years
Serving temperature: Serve at 12°C (54°F)
Recommendations:
Sancerre White makes an excellent aperitif and a wonderful accompaniment for fish, crustaceans or the famous local "Crottin de Chavignol" goat cheese.
Well matured vintages will pair well with foie gras.