Pronounced aromas of gooseberry, fresh grass, and ripe quince. Crisp and refreshing on the palate. WINEMAKER Sebastien Millet APPELLATION Sancerre (Loire Valley) GRAPE VARIETAL 100% Sauvignon Blanc TERROIR Clay, limestone, and white soil WINEMAKING Lees aging for 8-9 months FOOD PAIRING Shellfish, salads, seafood, and mild cheeses WINEMAKING Lees aging for 8-9 months FOOD PAIRING Shellfish, salads, seafood, and mild cheeses ALCOHOL CONTENT 13.0% Technical Sheet PDF
A great expression of the aromatic richness and finesse of grapefruit, citrus, and lychee. A fresh, crispy, well-balanced, and structured wine. Organic Wine WINEMAKER Benjamin Delobel APPELLATION AOC Touraine GRAPE VARIETAL 100% Sauvignon Blanc TERROIR Clay and sandy soils WINEMAKING Manual harvest, short pneumatic press, and a long vinification. Aged on fine lees in stainless steel tanks for 3-5 months. FOOD PAIRING A delight as an aperitif, paired with asparagus, fish, and seafood. ALCOHOL CONTENT 12.5% Technical Sheet PDF
Intense aromas of red berries, cherries, strawberries, and blackberries. A supple and soft mouth where red berry notes reappear along with a hint of licorice. WINEMAKER Sébastien Millet APPELLATION Sancerre GRAPE VARIETIES 100% Pinot Noir TERROIR “La Caillote,” a pebbly terrain composed of clay, limestone, and white soil; and “Terre Rouge”, a red soil particular to Crézancy in Sancerre, very rich in iron. WINEMAKING Pressed, then a 2-3 cold maceration. Malolactic fermentation begins after the alcoholic fermentation. AGING Enameled and stainless steel tanks for 5-6 months. ALCOHOL CONTENT 12.5% Technical Sheet PDF
Pale gold with green highlights. Dry on the palate, this aromatic Pouilly Fumé displays floral, fruity, and mineral notes. 90 pts, James Suckling. 97 pts, Loire Valley Wine Buyers’ Selection. WINEMAKER Gilles Chollet APPELLATION AOC Pouilly Fumé GRAPE VARIETAL 100% Sauvignon Blanc TERROIR 50% sand – 50% clay-limestone VITICULTURE & VINIFICATION Aged in stainless steel vats and thermoregulated at 57-64°F for a 10-day period. Matured 3-5 months on fine lees. FOOD PAIRING Appreciated as an aperitif and pairs well with crustacean, fish, roasted poultry, and cheese. ALCOHOL CONTENTS 13.5% Technical Sheet PDF
Cassis and raspberries aromas. On the palate, first sweetness and freshness and then round and soft tannins. WINEMAKER Julien Raffault APPELLATION Chinon (Loire Valley) GRAPE VARIETAL 100% Cabernet Franc TERROIR Loire Valley sandy soils VINIFICATION This Cuvée Tradition undergoes a 15-day vinification in thermoregulated stainless steel vats. FOOD PAIRING Great with pork products, white meat, fish, and cheese. ALCOHOL CONTENT 13.5% Technical Sheet PDF
Elegant floral and fruity aromas mixed with mineral nuances and fresh notes. WINEMAKER Sébastien Millet WINERY Domaine “La Gemière” APPELLATION Sancerre (Loire Valley) GRAPE VARIETAL 100% Sauvignon Blanc TERROIR Pebbly terrain called “La Caillote” is composed of clay, limestone, and white soil. The vines are 25 years old. WINEMAKING Aged in enameled and stainless steel tanks for 5 to 6 months. FOOD PAIRING Best with fish and shellfish. Superb with white meats and goat cheese. ALCOHOL CONTENT 12.5% Technical Sheet PDF