SANCERRE BLANC LES RUCHONS, HENRI BOURGEOIS

Description

Grape: 100% Sauvignon Blanc

Winemaking:

Slow pressing (3 hours), followed by cold settling (8°C) for 3 days. Alcoholic fermentation for 3 to 4
weeks with regular stirring of the lees. 1/4 of the must ferments in temperature-controlled stainless- steel vats and 3/4 in oak barrels already used for 1 to 3 vintages (600L). The wine in vats is racked for the first time 5 to 15 days after the end of the fermentation. The part in barrels is matured on total lees of fermentation for 10 to
11 months, with stirring of the lees until Easter. The part in vats is matured on fine lees until the following Christmas. After bottlingthe wine rests for 10 months in ourcellars.

VITICULTURE & TERROIR
Vines planted in 1970 on the flinty “Fontenay” terroir in the Northern part of the Sancerre appellation,
grown on a parcel of 1ha03. The grapes are harvested by hand when perfectly ripe, after tasting the berries on the plot.

IN ORGANIC CONVERSION.

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

Our gastronomic suggestions:

• Fish Carpaccio
• Rack of veal with morels