100% Sauvignon Blanc

AOC Sancerre - 27 acres of steep slopes on mainly clay-limestone soil.

The vines are pruned in single Guyot style. To combat erosion, grass is grown between the rows of vines except for a narrow strip at their base which is worked regularly. Environmentally friendly techniques are used based on necessity and climatic conditions. Alain and Elisa produce artisan and classic wines true to the Sancerre style and terroir. Direct pressing In a pneumatic press after harvesting. Cold maceration in stainless steel vats at 56°F for 24 to 48 hours. Estate bottled.

Pale gold with green highlights. Aromas of boxwood, white blossoms, delicate grass and thyme. On the palate, it has a lovely richness and persistence with balanced fruit, mineral and zippy acidity. Finish is full-bodied with great length.

Serve at 54°F by itself, as an Apéritif or with seafood and fish. The most famous pairing is regional Goat cheese: Crottin de Chavignol.

100% Pinot Noir

AOC Sancerre - 27 acres of steep slopes on mainly clay-limestone soil.

The vines are pruned in single Guyot style. To combat erosion, grass is grown between the rows of vines except for a narrow strip at their base which is worked regularly. Environmentally friendly techniques are used based on necessity and climatic conditions. Alain and Elisa produce artisan and classic wines true to the Sancerre style and terroir. Estate bottled.

Pale salmon pink in color with a beautiful shine. Aromas of of lemon and fresh berries. On the palate the wine is round and elegant with layers of herbs, strawberry and a clean elegant fresh finish.

It is the perfect match for aperitif, barbecues, and exotic dishes.

100% Pinot Noir

AOC Sancerre

The vines are pruned in single Guyot style. To combat erosion, grass is grown between the rows of vines except for a narrow strip at their base which is worked regularly. Environmentally friendly techniques are used based on necessity and climatic conditions. Alain and Elisa produce artisan and classic wines true to the Sancerre style and terroir. Direct pressing In a pneumatic press after harvesting. Cold maceration in stainless steel vats at 56°F for 8 to 10 days. After the alcoholic fermentation is complete, the wines are pumped and pushed down twice daily for optimal extraction of color, fruit and tannins. Once the malolactic fermentation is complete, the wines are aged in 1/2 new oak 1/2 stainless steel tanks. Estate bottled.

Deep ruby red color with aromas of red berries and a hint of vanilla. The tannins are present and well integrated.

BBQ pork, tuna steak, grilled salmon, lamb tagine.