Harvested at full ripening, the grapes are immediately pressed into our cellars. After a slight settling, the must ferment in stainless steel tanks equipped with thermo-regulation, to preserve the aromas called "primary". Before bottling on the estate, the wine is clarified in a cold room for 8 to 10 days, clarification by the cold that we practice since 1977.
The wine of Sancerre Blanc is tasted at a temperature of 8 to 10 ° C depending on the season – enjoyed cooler in summer. To keep the initial aroma of the wine, take the precaution of refilling the bottle immediately after the tasting. It is a wine to consume relatively young, its freshness and aromas will evolve after 4 or 5 years. The Sancerre Blanc is very popular just before the meal, but also with puff pastries, all starters, cheese dishes and of course with the Crottin de Chavignol.