Product description The Domaine lies in Bué, one of the very best of the Sancerre villages, on limestone/clay soil which gives the typical mineral character of the region. Grapes are machine-harvested and comes from old vines. Fermentation with natural yeasts at low temperatures in thermo-regulated stainless steel vats for 7 to 10 weeks. No malolactic fermentation. Aged on lees with batonnage for 3 to 5 weeks. Light filtration applied. Fresh citrus notes of lemon and lime, complemented by subtle herbal hints and a touch of minerality. The palate is clean, well-balanced, and refreshing, with a zesty acidity that lingers in the finish.
