A delicate aroma of ripe fruit, a mouthful of pears with a spray of lemon, and a freshness that's almost menthol characterise this fine Sancerre from a top producer.

After pneumatic pressing and after racking at low temperature, the wine ferments in stainless steel tanks at temperatures ranging from 18°C to 20°C. No malolactique fermentation is used. The wine is then matured on its fine lees until bottling in June.

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