Sancerre

Sancerre rose

1100% pinot noir from Burgundy

Our rosé is made from the bleeding technique.
Harvested by hand and de-stalked, the grapes are put into tanks. 24 to 48 hours later, some of the juice is collected and fermented in the same way as we do for white at temperatures of between 15 and 20 degrees for four weeks. Then, it is raged on the lees until February and then bottled. Rosé’s made in this way are robust wines.

Its colour is a clear and bright salmon. Its nose is clearly pinot.
It is powerful and structured in mouth

It combines very nicely with grilled meat dishes and all summer dishes. It goes perfectly with a croque-madame made with chavignol and a quail’s egg and all exotic and spicy dishes such as curries.
A rare product to be experienced...