Aromas of orange and lemon zest, wildflowers.
Vibrant and precise, with a nervous tension throughout. Stone fruit, sea-salt,
PAIRING SUGGESTIONS: Rich seafood; white meats; cream sauces
"A classic Sancerre, with a racy profile and a sea-salty finish. This very steep vineyard has barely any soil, so vines feed directly from the region’s solid chalk “mother rock” below." - NORTH BERKELEY IMPORTS
Fermented on indigenous yeasts in large,
upright wooden fermentation tanks (from 25-36HL). Racked, then aged for
one year in same wooden tank. Unfiltered.