Sancerre Blanc
La Côte des Monts Damnés

THE SOIL
Our Sancerre « La Côte des Monts Damnés" comes from one of the most prestigious slopes of Sancerrois. Located on the outskirts of the hamlet of Chavignol, the soil is strewn with fossilized shells (snail shells).

VINIFICATION AND AGEING
Low-pressure pressing followed by fermentation at low temperatures (less than 10°C), our Sancerre is then aged on fine lees for 12 months in stainless steel tanks and 500-liter demi-muids.

TASTING
The wines harvested from this hillside are of great finesse. After 3-5 years of waiting, this Monts Damnés will round out and gain in body, roundness, and complexity.