13% - 40 year old vines - 240/275 m above sea level - Lieu Dit
Green harvesting practices (~35%) to concentrate grape quality
After manual harvesting and selection, the grapes undergo gentle pneumatic pressing.
Fermentation is slow, lasting about 4 weeks, and occurs with indigenous yeasts, without invasive interventions.
The refinement continues on the yeasts for a part of the wine in steel tanks and for a part (about a third) in wooden barrels of one year for 18–20 months total
Bué, Sancerre - Loire, France
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