Un sancerre vif et minéral à accompagner de mets aux accents maritimes. More info
This is the result of Jérôme Bressy’s hard work and dedication: an array of indigenous grapes, biodynamically farmed and vinified as naturally as possible. Whole bunches are pressed and ferment naturally in tronconic vats before being raised in barrels, in demi-muids and concrete vats for 34 months. This wine is a gem with complex fruity and floral notes. The palate is full-bodied and the tannins elegant. We recommend aging this wine for a few years.
Located in Sury-en-Vaux, to the north of the Sancerre appellation, domain Claude Riffault spans 13.5 hectares, covering 10 lieux-dits. The vineyard is placed with a majority of Sauvignon Blanc (10.5 hectares), completed by 3 hectares of Pinot Noir. Claude Riffault is now helped by his son Stéphane and obtained organic certification in 2016. Yields are limited by debudding and cordoning. Vinifications are traditional and élevage is precise. The domain has greatly improved these past years, and their cuvées are becoming more and more sought after.
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