The White Sancerre is vinified in stainless steel tanks. The slow fermentation allows the optimal development of the aromas. It is bottled young, in order to preserve its integral qualities.
Served between 8 and 10°C, it is particularly appreciated with that other speciality of the Sancerre region, the Crottin de Chavignol, but it also works with fish, shellfish, gently spiced hot dishes and even as an aperitif.
The Sancerre Rosé is vinified ‘grey'. That is to say, grapes are pressed just after being harvested. The Pinot Noir creates a rosé wine of salmon pink colour, lightly tinted, and possessing plenty of freshness and fineness.
It goes well with cold meats, chicken and pork, and spicy dishes but can be served throughout a complete meal at a temperature of 8°C.
The Red Sancerre is made in vats over a period of about two to three weeks from Pinot Noir, it is pumped over daily to ensure all the flavour is extracted from the grapes. After pressing, it's aged in oak barrels for a year.
It is a light, charming wine, with remarkable red fruit flavours.
Served between 12 to 14 °C, it is an excellent companion to red meats and cheese.