The limestone terroir known as "Caillottes" produces fruity wines with floral nuances, freshness and vivacity.

Our Sancerre Blanc Caillottes is made from 5 parcels of Sauvignon Blanc aged between 40 and 50 years on this typical Sancerre terroir.

The grapes are harvested at optimum maturity and transferred to the press by vibration. After long, low-pressure pneumatic pressing, the juice flows by gravity from the press to the vat, to avoid handling the grapes and juice. This is followed by 12 hours of cold static settling (natural settling of suspended particles), followed by alcoholic fermentation in temperature-controlled stainless steel vats.

The wine is aged in stainless steel vats for between 5 and 7 months on its fine lees to bring out its aromatic richness. It is then clarified, stabilized and bottled by us at the estate.

From the vine to the bottle, everything is done to respect and reveal the quality and expression of our terroirs.

On the nose, mineral and ripe fruit aromas mingle to create a fresh, pleasant bouquet. The palate is pleasant, racy and round, with a fresh, acidic finish.

Served between 10 and 12°C, our Sancerre Blanc Caillottes goes perfectly with seafood, sole meunière, crab soufflé or fine white meat such as rabbit with tarragon.

Cellaring : 8 to 10 years