Terre de Sannes

Vinification: Double cordon de royat pruning, disbudding and pre-sorting before harvest. Vinification in concrete tanks: 7-day cold maceration with non-Saccharomyces (Metchnikowia) yeasts, followed by inoculation with selected yeasts. Pigeage (punching down) twice a day during fermentation at 28°C, then once a day during vatting. Malolactic fermentation under marc. Vatting for 30 days, followed by devatting and pressing with a vertical press.

Aging: 1 winter in tank (90%) and old white barrels (10%) on fine lees.

Tasting: With its beautiful garnet-red color, a beautifully expressive nose with delicate aromas of red berries, Notre Terre de Sannes is Sannes is powerful and round, with silky, unctuous tannins are silky and smooth on the palate, giving this wine offering a palette of ripe red fruits complemented by pleasant notes of roasting.

Serving suggestion: “It's a wine made to accompany a daube carmarguaise, game birds in salmis, roast woodcock for those lucky enough to find some, a haricot mouton with black olives, but also a roast leg of lamb with truffle purée or a filet of beef Wellington with truffled Périgueux sauce”. Jean-Robert Pitte - Academician