Price: £20.63 - £19.06
(as of Feb 06, 2021 15:51:03 UTC – Details)
Following a rigorous sorting process, the grapes to produce Sancerre Rouge Domaine de la Villaudière underwent a cold maceration in stainless steel which lasted for a few days. Temperature controlled fermentation took place in stainless steel retaining the purity of fruit during which the wine was pumped over and the cap was punched down regularly to obtain a structured and concentrated wine. Sancerre Rouge Domaine de la Villaudière was then pressed and transferred to barrel for malolactic conversion. The wine spent 12 months maturing in French oak barrels.
The vines are cultivated according to “la lutte rainsonnée”, using sustainable agricultural methods and reducing the amount of chemicals, in order to respect the land and its environment. The Pinot Noir vines are 40 years old and are reaching the pinnacle of their quality potential. Half of the vineyard is made up of a clay-limestone soil locally referred to as “Terres Blanches”, which translates as white soils, while the remaining half is a drier, stony limestone soil called “Caillotes”, which incorporates small pebbles. The vines undergo debudding and the leaves are thinned during the summer months.
Domaine de la Villaudière is owned by Jean-Marie Reverdy together with his son Guillaume. Handed down through several generations, this 15 hectare family estate overlooks the pretty village of Verdigny. The unique location offers stunning views of the famous Sancerre hill and its vineyards. Patience, perseverance and precision are the bywords of all those involved in Domaine de la Villaudière. From the management of the vineyards to the production of the wines, the family continues to build on the work begun by the previous generations, which gives their wines a captivating blend of authenticity and modernity.
Soft with a silky texture, the wine opens up with beautiful volume and is full of finesse and elegance.
Following a rigorous sorting process, the grapes to produce Sancerre Rouge Domaine de la Villaudière underwent a cold maceration in stainless steel which lasted for a few days.
Temperature controlled fermentation took place in stainless steel retaining the purity of fruit during which the wine was pumped over and the cap was punched down regularly to obtain a structured and concentrated wine.
Sancerre Rouge Domaine de la Villaudière was then pressed and transferred to barrel for malolactic conversion.
