Description
VITICULTURE: Certified organic and biodynamic; all work done manually except ploughing. 100% manual harvest in small cases to protect grapes, with a strict triage in the vineyard followed by careful sorting in the winery on a table de trie.
VINIFICATION: Very light debourbage to maintain a good amount of the fine lees. Fermentation takes place slowly with indigenous yeasts in stainless tanks at temperatures between 18 and 23° celcius. No SO2 in vinfication.
AGING: Aged in a combination of concrete tank (80%) and foudres (20%) on fine lees for 7 to 9 month with no added SO2, unless absolutely necessary. Minimal sulphur added before bottling with a goal of arriving at a Total SO2 of 30 mg/l.
NOTES: This entry/flagship Sancerre from the Frères Fleuriet & Stephane Marchand is floral and fruity with notes of citrus and stones. Precise and balanced with great acidity and minerality, it's a harmonious and "gourmet" Sancerre that would pair perfectly with all manner of fish and shellfish.
