Vins de Sancerre

The cellar

The vinification is a succession of important stages of work, which blends respect for traditional methods with modern equipment. The key is to harvest grapes that are fully mature; then they are sorted and pressed. The temperature of the fermentation is controlled.

The wines are aged in stainless steel tank and in oak barrels on their lees to ensure a perfect maturation from 5 to 6 months before being bottled.

La Rabotine - Route de Maimbray - 18300 Sury-en-Vaux - Tel : +33(0)2 48 79 31 15 - Email : Legal mentions - Designed by Direct@Web
Alcohol abuse is dangerous for your health. Consume in moderation.