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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


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.

  • tonneau
    Cellaring: May be cellar-aged up to 4-5 years
  • temperature
    Serving temperature: Serve at 12°C (54°F)
  • poisson

    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.