Sauvignon blanc, a jog to the north of Sancerre. Fresh, crisp, full of finesse, cheaper.
Grape variety: Sauvignon Blanc
Appellation: AOC Coteaux du Giennois
Soil: The soils in the vineyard are mainly composed of Kimmeridgian and Portlandian (Upper Jurassic) calcareous clay. The subsoil is limestone.
Viticulture: The soil is worked around each vine to improve microbiological soil life. Most of the parcels have grass growing between the rows of vines to prevent soil erosion and ensure better ripening of the grapes. No herbicides, insecticides, etc. are employed. Practicing organic but not yet certified. The vines are pruned according to the single Guyot method and later in the growing cycle the winemakers perform disbudding and green harvest to an extent that varies each year in order to limit production and obtain healthy and homogenous grapes.
Vinification: The winemakers use gravity (no pumping). The juice, and later on the wine, is handled as little as possible so that it expresses all of the aromatic characteristics the terroirs have to offer. Gentle pressing of the grapes. Fermentation in clay cement tanks
Aging: 8 months on the fine lees in clay cement tanks