About the Wine

This Sancerre (Sauvignon Blanc) is vinifed in temperature-controlled stainless steel tanks. In 2005, Pierre Riffault began stirring the lees for more body, aroma and favors. The wine is racked in the spring after 6 months of aging before its initial bottling.

Wines from different terroirs are then blended; the "caillottes" lend fruit and freshness while fint-based soils lend minerality and ensure that the wine develops well. The terroirs are blended for typical, more balanced and more complex wines.

White Sancerre is a fine match for fish and seafood, or enjoyed on its own as an aperitif, and of course with the local crottin de Chavignol goat cheese.