This 50-year-old parcel flourishes on a clay terroir with a southern exposure, guaranteeing optimal sunshine.

Hand-harvested at optimum ripeness, the grapes are meticulously sorted before being put directly into vats. Cold maceration lasts a few days, starting 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 expresses aromas of fresh red fruits and spices with delicate woody notes. The rich, full-bodied palate recaptures these fruity, woody flavors, with silky tannins and a racy, persistent finish.

Served between 12 and 14°C, our Sancerre Rouge Heritage will enhance a piece of beef with chanterelle mushrooms, a game dish, a roast saddle of lamb, mature cheeses and why not a chocolate dessert.

Aging potential : 12 - 15 years