Sancerre White
Domaine des Charmilles
VARIETAL: White Sauvignon Grapes
WINEMAKING PROCESS: 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 soas to avoid any aromas loss, this wine will be racked and fined with bentonite. After a few weeks, the wine will be more racked, filtered then bottled.
TASTING NOTES: goes perfectly for aperitive and with fish or seafoods without forgetting the famous « Crottin de Chavignol (goat cheese).
Domaine des Charmilles
VARIETAL: White Sauvignon Grapes
WINEMAKING PROCESS: 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 soas to avoid any aromas loss, this wine will be racked and fined with bentonite. After a few weeks, the wine will be more racked, filtered then bottled.
TASTING NOTES: goes perfectly for aperitive and with fish or seafoods without forgetting the famous « Crottin de Chavignol (goat cheese).
Domaine des Charmilles
VARIETAL: White Sauvignon Grapes
WINEMAKING PROCESS: 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 soas to avoid any aromas loss, this wine will be racked and fined with bentonite. After a few weeks, the wine will be more racked, filtered then bottled.
TASTING NOTES: goes perfectly for aperitive and with fish or seafoods without forgetting the famous « Crottin de Chavignol (goat cheese).