Le Trio Francais - Cuvees Parcellaire

 Les Côtes aux Valets

 Les Ruchons 

Le Cotelin

A smooth and round gastronomy wine, with nutty aromas and delicate mineral notes, which ends in a fresh finish of citrus and mirabelle plum.

VITICULTURE & TERROIR

• Vines planted in 1986 on a terroir of chalky clays in ‘Bannon’, in the southern part of the Sancerre appellation, on a plot of 1ha06

• The harvest is entirely manual, after tasting the berries on the plot to determine the ideal harvesting period

WINEMAKING

• Slow pressing carried out at low pressure during 3 hours, natural clarification of the must at 8°C (46°F) for 2 to 3 days, with stirring of the must to reveal the aromatic potential of the grapes

• After settling, the alcoholic fermentation takes place in stainless steel tanks at 15 to 19°C (59-66°F) for 30 days, with regular tastings

• After a first racking, the wine is aged in vats on fine lees until Christmas, then rested for 7 months before bottling

Our gastronomic suggestions:

• Loire Valley salmon steak with beurre blanc

• Roasted oysters with Sancerre;

• A famous Crottin de Chavignol.

Fresh and chiseled, this flinty single plot cuvée combines fresh citrus aromas with delicate oak tannins. The finish comes as a surprise, with notes of caramel and gunflint.

VITICULTURE & TERROIR

• Vines planted in 1970 on a flinty terroir of «Fontenay» located in the North of the Sancerre appellation, cultivated on a plot of 1ha03

• Hand harvesting of the grapes at perfect maturity after tasting the berries on the plot

WINEMAKING

• Slow pressing (3 hours), followed by cold settling (8°C/46°F) for 3 days

• Alcoholic fermentation for 3 to 4 weeks with regular stirring

• 1/3 of the must ferments in thermoregulated stainless steel tanks and 2/3 in oak barrels of 1 to 3 wines (600L) • 1st racking for the wine in vats 5 to 15 days after the end of fermentation

• The third in barrels remains on the total lees of fermentation for 10 to 11 months with stirring until Easter

• Aging on fine lees in thermoregulated stainless steel tanks until the following Christmas, before bottling and a 10-month rest in our cellars

Our gastronomic suggestions:

This white Sancerre offers many different facets and a structure to be discovered with great white meats, noble fish and mature cheeses.

A plot-based white Sancerre with a rich, smooth texture that is evocative of lemon pie and reveals toasty, mineral notes. 

VITICULTURE & TERROIR

• Vines planted in 1989 on a plot of 1ha23, on a terroir of Kimmeridgian marls of « Maimbray » located in the North-West of the Sancerre appellation

• Hand harvesting of the grapes at perfect maturity after tasting the berries on the plot

WINEMAKING

• Slow pressing at low pressure (3 hours) followed by a natural clarification of the must at cold temperature (8°C) during 5 days with daily stirring of the lees

• Alcoholic fermentation for 4 weeks, 60% in stainless steel tanks and 40% in 600L oak barrels, with daily tasting of the juice

• 1st racking of the wine in vats 5 to 15 days after the end of the alcoholic fermentation

• The wine in barrels rests on total lees of fermentation for 8 months before blending

• Aging on fine lees with stirring until Christmas

• The bottles are rested for 12 months before marketing 

Our gastronomic suggestions:

• Sole fillets with Dugléré sauce ;

• Roasted chicken with chestnuts ;

• Warm Crottin de Chavignol.