Sancerre White
Domaine Roland Tissier
VARIETAL: White Sauvignon grapes the only vineyard grape-variety. Cultivated on chalky, clay-chalky and flint soils, the vines are aged about
VINEYARD:
WINEMAKING:The harvest is mechanically made. After a slow pressing, the big lees are racked and the must is pumped over in stainless steel tanks for the alcoholic fermentation (withnatural yeast) that lasts 15 to 20 days at low temperature (about 17 °C). After maturing between 5 and 8 months on fine fermentation lees so as to avoid any aromas loss, this wine will be racked and fined with bentonite. After few weeks, the wine will be more racked, filtered, then bottled.
TASTING NOTES: Very delicate, this wine develops flowers aromas, citrus fruits, minerality and is very harmonious in mouth.
FOOD PAIRING: It goes perfectly as am apertive and with fish or seafoods without forgetting the famous Crottin de Chavignol (goat cheese).
TECHNICAL NOTES: Serve to taste 10°-12°C (50°-53°F)
Domaine Roland Tissier
VARIETAL: White Sauvignon grapes the only vineyard grape-variety. Cultivated on chalky, clay-chalky and flint soils, the vines are aged about
VINEYARD:
WINEMAKING:The harvest is mechanically made. After a slow pressing, the big lees are racked and the must is pumped over in stainless steel tanks for the alcoholic fermentation (withnatural yeast) that lasts 15 to 20 days at low temperature (about 17 °C). After maturing between 5 and 8 months on fine fermentation lees so as to avoid any aromas loss, this wine will be racked and fined with bentonite. After few weeks, the wine will be more racked, filtered, then bottled.
TASTING NOTES: Very delicate, this wine develops flowers aromas, citrus fruits, minerality and is very harmonious in mouth.
FOOD PAIRING: It goes perfectly as am apertive and with fish or seafoods without forgetting the famous Crottin de Chavignol (goat cheese).
TECHNICAL NOTES: Serve to taste 10°-12°C (50°-53°F)
Domaine Roland Tissier
VARIETAL: White Sauvignon grapes the only vineyard grape-variety. Cultivated on chalky, clay-chalky and flint soils, the vines are aged about
VINEYARD:
WINEMAKING:The harvest is mechanically made. After a slow pressing, the big lees are racked and the must is pumped over in stainless steel tanks for the alcoholic fermentation (withnatural yeast) that lasts 15 to 20 days at low temperature (about 17 °C). After maturing between 5 and 8 months on fine fermentation lees so as to avoid any aromas loss, this wine will be racked and fined with bentonite. After few weeks, the wine will be more racked, filtered, then bottled.
TASTING NOTES: Very delicate, this wine develops flowers aromas, citrus fruits, minerality and is very harmonious in mouth.
FOOD PAIRING: It goes perfectly as am apertive and with fish or seafoods without forgetting the famous Crottin de Chavignol (goat cheese).
TECHNICAL NOTES: Serve to taste 10°-12°C (50°-53°F)