From the winery: "This Sancerre is produced from vines which range in age from 25 to 30 years. 100% of these vines are planted on 'caillote': dry chalky rocks on hills at 230 meters high. In Sancerre we have 3 distinct soils - the caillote, the silex, and the marl kimméridgiennes... Once the grapes have reached optimum maturity. the Sauvignons go through skin-maceration. All pre-fermentation processes are carried out under inert gas to protect the berries and the musts from oxidation. Once the musts have been cleaned they are fermented in stainless steel vats and then left on full lees, which are stirred 2 or 3 times a week. Before bottling, the final blend is fined and chilled down to stabilize it and prevent any formation of deposit... This wine shows a porcelain-like texture that carries verbena, lemon curd, white peach and light mint notes through the long, stylish, floral finish [which] is almost bracing."
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