Wine name :	Sancerre
Color :	Red (Rouge)
Appellation :	Sancerre
Type of terroirs :	- 100% Clay with chalky underground "terres blanches"
Superficies :	4 ha
Alcohol level :	13% vol
Vintage :	2011
Grapevariety :	Pinot noir
Age of the vines :	More than 45 years old
Yield :	50 hl/ha
Residual sugar :	less than 2g/L

 

Work in the vine

• Fertilization : only organic products, no synthetic products
• Ploughing of the soils, no weedkillers using
• We let the grass grow in the vine’s row to have competition between Bunches of grapes and grass. It gives more concentrated wine
• Pruning : Guyot pulsard
• Integrated and substainable culture for high quality bunches of grapes

Wine making process

• Harvesting of the grapes in the earliest hours of the day
• Bunches of grapes are sorted out we put them in vat at low temperature (6°C) during 5 days
• Then alcoholic fermentation with pumping over, it will give a fine wine, powerful of redberries aromas
• Malo-lactic fermentation is made in oak barrel in one part and in stainless steel tank for the other part afterxards sancerre rouge is maturing during a year
• To finish, Sancerre rouge is just settled and bottling by gravity to preserve it

Packaging

• 12 bottles per cases (weight 17kgs)
• 50 cases per pallet
• Possibility to create mix pallet
• Europallet or VMF Pallet, with exchange

Tasting Note

• Color : A deep purplish red colour, very clear, a guarantee of maturity
• Nose : Traditional Pinot noir. At first cherries, blackberries and mirabelles aromas with a jam touch. Then the controlled yields bring a spicy note. The whole is rich and balanced.
• Palate : Clean and lingering. The entry has typical flavours like blackcurrant, mirabelles and very ripe cherries, which makes you want to know more. Smooth tannins carry on, while keeping a sweet and fruity entry. The finish shows that you can drink this wine now, or it will also keep a few years.

 

Technical details here

Wine and Food

You can drink this delicate and pleasant wine with simply cooked meat, like beef served with pepper sauce, for example. It will nicely accompany cheese, bringing power and fine fruity notes to it.

 

Rewards

• Cited in « Sommeliers International » Japan and France
• Vintage 2009 cited in « guide hachette des vins »
• Bronze medal for Vintage 2008,2010 in « Concours des féminalise »