The Story
• There is no actual “clos,” or parcel enclosed by a wall, in the Embouffants vineyard
• An extremely steep slope (40-50%) with full south exposure
• Altitude of 240-290 m
• Very light, stony soil, only 20-25 cm deep
• Limestone bedrock with over 40% active limestone
• Single Guyot training
• Planting density of 7000 vines per hectare
• Vinified and raised in temperature-controlled tanks
• Juice transferred from press to tank with gravity
• The must is left to settle for 24-36 hours after the gentle pressing with a pneumatic press
• After pressing, juice cold soaks for 24 to 36 hours
• Fermentation lasts 15 to 20 days in stainless steel tanks
• Wine aged for 3 months before first racking, aged for 8 to 12 months in total
• This Sancerre Blanc was formally called Sancerre "Côtes des Embouffants"
Description
• There is no actual “clos,” or parcel enclosed by a wall, in the Embouffants vineyard
• An extremely steep slope (40-50%) with full south exposure
• Altitude of 240-290 m
• Very light, stony soil, only 20-25 cm deep
• Limestone bedrock with over 40% active limestone
• Single Guyot training
• Planting density of 7000 vines per hectare
• Vinified and raised in temperature-controlled tanks
• Juice transferred from press to tank with gravity
• The must is left to settle for 24-36 hours after the gentle pressing with a pneumatic press
• After pressing, juice cold soaks for 24 to 36 hours
• Fermentation lasts 15 to 20 days in stainless steel tanks
• Wine aged for 3 months before first racking, aged for 8 to 12 months in total
• This Sancerre Blanc was formally called Sancerre "Côtes des Embouffants"
