Grape variety: 100% Sauvignon Blanc.
Average age of the vines: 15 years.
Clay-limestone soil.
Grass cover.
Disbudding, leaf removal.
Manual harvesting.
Pneumatic pressing and cold settling.
Aging on fine lees for a minimum of 3 to 4 months, followed by fining and filtration prior to bottling.
Pale gold in color.
Nose: highly aromatic, with notes of exotic fruits and intense citrus.
Palate: a dry wine with a surprising sense of balance.
This wine comes from our vineyard plot in Morogues—located 20 km from Sancerre—which ranks among the finest terroirs in the appellation.
Pairs well with: fish, crustaceans, shellfish, aperitifs, and cheeses.
Serve at: 8–10°C (46–50°F)
Aging potential: 3–4 years
We craft our white Menetou-Salon, « Le Pré-Long, » with meticulous care.
You will appreciate its bouquet and finesse—a true testament to our time-honored expertise.
Grape variety: 100% Sauvignon Blanc.
Average age of the vines: 30 years.
Soil predominantly composed of clay and limestone, comprising a collection of numerous plots featuring *caillottes* (pebbly limestone soil) and *terres blanches* (white, chalky-clay soil).
Hoeing and grass cover.
Disbudding.
Manual harvesting.
Pneumatic pressing and cold settling.
Fermentation, in part, using indigenous yeasts.
Aging on fine lees for a minimum of 4 to 6 months.
Fining and filtration prior to bottling.
Pale gold in color. The nose reveals aromas of white fruits and floral notes. On the palate, it is a dry, taut wine with excellent balance. Part of this wine comes from magnificent, south-facing hillside vineyards, which provide the ripeness needed to craft a dry, fruit-forward wine.
Pairs well with: Fish, crustaceans, shellfish, aperitifs, cheeses, etc.
Serve at: 10–12°C (50–54°F)
Aging potential: 4–5 years.
This is our flagship cuvée—a true showcase of the estate’s ancestral expertise.
A white Sancerre that is sure to delight on any occasion.
Grape variety: 100% Sauvignon Blanc.
Average age of the vines: 55 years.
A blend from several plots, most notably the highly renowned Chêne Marchand and Grand Chemarin.
Clay-limestone soil.
Hoeing.
Strict disbudding.
Hand-harvesting with sorting in the vineyard.
Whole clusters, with skin-contact maceration carried out under an inert atmosphere for several hours. Pneumatic pressing followed by cold settling of the must. Maturation on fine lees for 8 to 10 months, which imparts richness and finesse. Fining and light filtration prior to bottling. The wine is then aged in the bottle for one year before being released for sale.
Golden yellow in color.
Nose: refined and aromatic, with a floral dominance.
On the palate: a dry, rounded, and powerful wine.
This wine is crafted from a very strict selection of old-vine plots.
Its low yield results in an aromatic intensity that is both complex and stable over time.
A gastronomic wine, it pairs exceptionally well with fish, crustaceans, shellfish, desserts, and as an aperitif.
Serve at: 10–12°C (50–54°F)
Aging potential: 6–8 years.
Grape variety: 100% Sauvignon Blanc.
Average age of the vines: 35 years.
Comes from the renowned « La Côte d’Amigny » vineyard site, characterized by clay-limestone soils that yield wines with excellent aging potential.
Hoeing.
Strict disbudding.
Hand-harvesting with sorting in the vineyard.
Whole clusters, with skin-contact maceration—the duration of which varies by vintage—carried out under an inert atmosphere for several hours. Pneumatic pressing followed by cold settling. Maturation in amphorae on fine lees for 8 to 10 months, which imparts richness and finesse. Fining and light filtration prior to bottling. The wine is then aged in the bottle for one year before being released for sale.
Nose: Rich and inviting, characterized by a profile of yellow-fleshed fruits. It opens with aromas of peach and apricot, complemented by hints of nuts—specifically pistachio. The underlying character is fresh, defined by notes of citrus and mandarin orange.
Palate: The entry is round and silky, followed by a fresh, vibrant mid-palate accented by citrus zest, leading to a smooth, well-rounded finish. A gastronomic wine, it pairs beautifully with fish, crustaceans, shellfish, desserts, or as an aperitif.
Serving temperature: 10–12°C
Aging potential: 6–8 years.
Grape variety: 100% Pinot Noir.
Average age of the vines: 20 years.
Clay-limestone soil consisting primarily of white earth.
Full grass cover across the plot.
Disbudding, removal of double shoots, manual leaf thinning, and green harvesting, depending on the year.
Hand-harvesting with sorting in the vineyard.
Partial destemming of the grapes, followed by maceration under an inert atmosphere for a maximum of 24 hours.
Long, gentle pressing to preserve aromas.
Cold settling (débourbage), followed by alcoholic fermentation.
Aging on fine lees for 2 to 3 months.
Filtration prior to bottling.
Salmon-pink color with a lovely sheen.
Nose: red fruits.
On the palate: a dry, fruity wine with a pleasant tension, characteristic of the Loire Valley.
A perfect summer wine—ideal for enjoying on a terrace, paired with salads, charcuterie, or barbecue, or simply served as an apéritif.
Serve at: 8–10°C (46–50°F).
Aging potential: 2–3 years.
The estate has mastered the craft of producing this rosé, which has earned an excellent reputation.
Grape variety: 100% Pinot Noir.
Average age of the vines: 30 years.
Clay-limestone soil consisting primarily of white earth.
Cover cropping or hoeing, depending on the specific terroir.
Disbudding, shoot thinning, manual leaf removal, and green harvesting, depending on the vintage.
Hand-harvesting with sorting in the vineyard.
Partial destemming of the grapes, followed by maceration under an inert atmosphere for a maximum of 24 hours.
Long, gentle pressing to preserve aromas.
Cold settling (débourbage), followed by alcoholic fermentation.
Aging on fine lees for 2 to 3 months.
Filtration prior to bottling.
Salmon-pink color with a lovely sheen.
Nose: quite intense notes of exotic fruits.
On the palate: a dry, fruity, and supple wine.
A perfect wine for summer—enjoy it on a terrace, paired with salads, charcuterie, or barbecue, or simply as an aperitif.
Serve at: 8–10°C (46–50°F).
Aging potential: 2–3 years.
The estate has mastered the craft of producing its rosé, which enjoys an excellent reputation.
Grape variety: 100% Pinot Noir.
Average age of the vines: 20 years.
Clay-limestone soil.
Cover cropping.
Disbudding, leaf removal, and green harvesting, depending on the year.
Hand-harvesting with sorting in the vineyard.
A combination of whole-cluster and destemmed grapes.
Cold pre-fermentation maceration for a minimum of 5 days.
Alcoholic fermentation.
Pump-overs and punch-downs carried out based on daily tastings.
Malolactic fermentation in vats.
Aged for at least 1 year, lightly filtered, bottled, and then matured for an additional 12 months in our cellars.
Appearance: A fairly deep ruby-red color.
Nose: Red fruits (cherry and blueberry).
Palate: Fleshy and direct, with a beautifully balanced finish and lingering fruit notes.
Pairs well with: Game, white meats, cheeses, etc.
Serve at: 12–14°C (54–57°F)
Aging potential: 7–8 years.
We craft our Menetou-Salon red, « Le Pré-Long, » with the same level of rigor. This wine embodies the quintessential style of Pinot Noir from this appellation. Light, supple, and fruity, it is an excellent companion throughout a meal.
Grape variety: 100% Pinot Noir.
Average age of the vines: 35 years.
Clay-limestone soil consisting primarily of white earth.
Soil cultivation (hoeing) or cover cropping, depending on the specific terroir.
Disbudding, shoot thinning, manual leaf removal, and green harvesting, depending on the vintage.
Hand-harvesting with sorting in the vineyard.
A blend of whole-cluster and destemmed grapes.
Cold pre-fermentation maceration for a minimum of 5 days.
Alcoholic fermentation.
Pump-overs and punch-downs carried out based on daily tastings.
Malolactic fermentation, followed by 12 months of aging in vats and large wooden casks (*foudres*).
Light filtration prior to bottling, followed by a minimum of 10 months of cellar aging—resulting in a red Sancerre that is ready to drink upon release.
Deep ruby red color.
Nose: black fruits (primarily cherries and blackberries).
On the palate: a supple, rounded wine with intense aromatic power.
Pairs well with: game, white meats, cheeses, etc.
Serve at: 12–14°C (54–57°F).
Aging potential: 7–8 years.
The estate always vinifies its red wines with patience. By the time they are released for sale, the wines are at least two years old, allowing them to reveal their full potential.
Grape variety: 100% Sauvignon Blanc.
Average age of the vines: 15 years.
Clay-limestone soil, sourced exclusively from « white lands » (terres blanches).
Soil cultivation (hoeing) or cover cropping, depending on the specific terroir.
Bud removal, shoot thinning, manual leaf removal, and green harvesting, depending on the vintage.
Manual harvesting with sorting in the vineyard.
Cold pre-fermentation maceration for a minimum of 5 days.
Alcoholic fermentation. Pump-overs and punch-downs are carried out based on daily tastings.
Aged for 1 year in 400-liter barrels—chosen specifically to avoid an overly « oaky » character.
Lightly filtered before bottling, then aged in the cellar for at least 1 year prior to release for sale.
Appearance: Intense garnet with purplish highlights.
On the palate: Notes of candied fruit, with a long, structured finish. Aged exclusively in barrels, this wine is complex and powerful, featuring supple, silky tannins.
Pairs well with: Game, white meats, cheeses, etc.
Serve at: 12–14°C
Aging potential: 7–8 years.
Created as a tribute to two generations, this cuvée came about quite naturally through the selection of the very best terroirs in Bué.
This wine is sure to take you on a journey.
