Around forty years old, the 3 parcels of vines for our Sancerre Rouge La Villaudière come from 50% clay-limestone soil locally known as "Terres Blanches" and 50% dry, stony limestone soil locally known as "Caillottes".

Hand-picked at optimum ripeness, the grapes are meticulously sorted before being put directly into vats. Cold maceration lasts a few days, to start the extraction of aromas and color. Maceration continues for two weeks, followed by alcoholic fermentation and regular pumping-over. The cap of marc is thus decompacted to maintain exchanges between the grapes and the juice. This technique produces a structured, concentrated wine. The grapes are then pressed and the wine put into oak barrels for malolactic fermentation. It evolves there for 10 to 12 months before being put into vats for at least 3 months.

Low yields and excellent ripeness ensure highly concentrated aromas, ripe tannins and optimal balance.

All our Sancerre Rouges are aged in old barrels, for an average of 10 years, to achieve the right balance between oak and fruit.

The nose is expressive, revealing complex aromas of ripe fruit enhanced by roasted notes. The palate is supple, crisp and fruity, with good amplitude, finesse and elegance.

Served between 12 and 14°C, our Sancerre Rouge La Villaudière will enhance a duck breast, roast turkey or pan-fried sweetbreads.

Cellaring : 8 - 10 years