Sancerre Blanc | François Millet

DENOMINATION: AOC Sancerre Blanc
TYPO: white
GRAPE VARIETY: Sauvignon Blanc 100%
REGION OF ORIGIN: France, Loire
AGEING POTENTIAL: 2/3 years
SERVING TEMPERATURE: 10-12° C
GLASS: medium-size white wine glass
ALCOHOL: 12,5% vol.
FORMAT: 75 cl

 

THE WINE

TECHNICAL SPECIFICS

FRESHNESS: ◼︎◼︎◼︎◼︎◻︎
BODY: ◼︎◼︎◼︎◼︎◼︎
SAPIDITY: ◼︎◼︎◼︎◻︎◻︎
SOFTNESS: ◼︎◼︎◼︎◼︎◻︎

 

NOTES BY OUR SOMMELIERS

👁 a beautiful pale golden yellow with greenish reflections;

👃🏻 the nose is intense and complex, with pleasant mineral notes combined with hints of ripe fruit (banana, peach, plum) as well as vegetal notes;

👄 on the palate it is soft and round with a good taste-olfactory correspondence and great structure. The finish is persistent and harmonious.

 

FOOD PAIRINGS

This Sauvignon Blanc is a wine with a great structure and a pleasant acid note.
It loves savory dishes, with aromaticity and medium persistence. Excellent as an aperitif, it also goes perfectly with fish dishes, shellfish and white meats. We recommend it with pasta with vegetable sauces and fresh cheeses.

 
WINE-MAKING AND REFINEMENT

This Sancerre is produced using organic products in the vineyard and no chemical herbicides are used. Harvest in the coolest hours of the day to preserve the aromas. Pressing with pneumatic press, respectful of each bunch. Ageing on fine lees occurs in stainless steel tanks for 4-6 months to preserve the aromatic bouquet and complexity of the wine.

YOU WILL LOVE IT FOR...

its intensity and structure. 

ORIGIN

TERROIR

We are in the Loire, a legendary region for its wines and its castles. In the Loire Valley we can talk about viticulture starting from the fifth century BC, thanks to the Romans who founded Paulica Villa, the current Pouilly-sur-Loire, and planted the first vineyards in Saumur and Sancerre. The climate is very varied: on the coast the temperatures are milder, the humidity is good but sometimes dangerous spring frosts occur, while as you move inland the climate becomes more and more continental, with short summers and warmer, colder winters and increasing temperature fluctuations.The soils are also very different from one area to another: ranging from granites mixed with sand in the Muscadet area, to red schists and slate in the Anjou area, to gravel and sand from Chinon. And above all to the gypsum of Saumur and Vouvray, which gives wines rich in minerality, and to the clay and gypsum of Sancerre and Pouilly. Vines such as Melon de Bourgogne, Sauvignon blanc, Chenin blanc, Chasselas, Gros blanc, Cabernet franc, Gamay, Grolleau and Cabernet Sauvignon are grown here.

WINERY

It all began around 1850, when the Millet domaine was created in the pretty village of Bué, surrounded by vineyards. The founders Bernard and Pierre Millet had noticed the existence of a noble terroir and decided to plant the famous Sauvignon and Pinot Noir vines. Animated by a constant desire to improve the quality of their wines, they are the first to adopt innovative technological solutions, without ever neglecting the manual and constant care of the vineyard. Over the years, they manage to pass on the tradition to their children. Today Monique, François or Nicolas represent the fifth generation. The property extends over 21 hectares of which 75% is planted with Sauvignon and 25% with Pinot noir. The grapes, each vine and each plot, create a unique mix: the winery's philosophy aims to follow to the biorhythms of the plant to support them based on the terrain, climatic conditions and exposures. The human hand is reduced to the minimum necessary. In the cellar, the work is carried out with the utmost respect for the grapes and the wine. For example, shelving and bottling take place by gravity without the use of pumps.