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Wine made from a blend of two types of terroirs: the “caillottes” (calcareous and stony soil giving fine and fruity wines that are very pleasant to drink young) and the “Terres-blanches” (clay-limestone soil, giving full-bodied wines with longer aging potential).
Traditional vinification in thermoregulated stainless steel tanks, with bentonite fining.
Fresh and fruity with notes of red berries (strawberry, raspberry), stone fruits (apricot, peach), and sometimes floral hints of rose petal.
Crisp and dry palate with lively acidity. Flavors often echo the aromas, with additional notes of citrus and minerality. The minerality, a characteristic of Sancerre wines, come across as a subtle flinty or chalky sensation.