Sancerre Blanc "Cave de Gortona"

Sancerre Blanc

A bit of history
Gortona, the Gallo-Roman
The country of Sancerre was undoubtedly occupied by the Roman Empire. It is possible to think that there was an oppidum on the rock of Sancerre and that the ancient urban core overextended to Saint Thibault, “Gortona” at this time. The archaeologist found remains of Roman villas and Roman ruins. The Loire crossed by a bridge has made this area a favourable market place. Gortona becomes then a farming village and then a wine-growing village, hence the origin of the name. 

Grape variety :
100% Sauvignon blanc

Terroir :
Soil with mainly limestone.

Vineyard work :
Reasoned culture, cover in grass, no grasskiller, disbudding, green harvest, work on the soils

Winemaking :
Immediately after having been harvested, grapes are slowly pressed to extract the best of the fruit. The juice then ferments 4 weeks under controlled tempraturesfrom 13 to 17 degrees, a process which ensures the conservation of all fruit aromas. It lies on its fine lees until February, where it develops its richness and its length. We then use successive tastings to determine the best moment to bottle our Sancerre.

Tasting :
The nose expresses white flesh fruits and has a good floral side. The mouth is chiselled with a wonderful homogeneity from the beginning to the end. The minerality make last the finals. It delivers a superb richness and is surprisingly generous. A great Sancerre, typical and elegant !

Food and wine pairing :
The wine should be served between 8 to 12°C. Fish and crustaceans, scallop Carpaccio, goat’s cheese and especially Crottin de Chavignol, a PDO cheese from Sancerre.


Awards per vintage  :
2015 : Vinalies Internationales - Silver medal

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Eric Louis Cellar
Celliers de la Pauline

Le Bourg - 26 rue de la Mairie
18300 Thauvenay - France
Tél : +33 (0) 2 48 79 91 46
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Domaine Eric Louis - Vins de Sancerre

+33 (0) 2 48 79 91 46