Production
Terroir plays such an important role at this estate. The Girards are fortunate enough to be able to blend grapes from each of Sancerre's three key soil types, Terres Blanches (limestone), Caillottes (chalky limestone) and Silex (flint). The grapes are hand-picked and gently pressed, fermented at 18°C by indigenous yeasts in stainless steel vats - all to preserve natural aromas, elegance and complexity. The final blend brings together the different elements of the three terroirs to create a balanced, complete wine.
Tasting notes
Herbaceous and aromatic on the nose with taut, citrus and herbaceous notes on the palate.
Food match
The wine comes from Verdigny in the heart of goats cheese country so is ideal with a soft, tangy 'crottin'. Also great with delicate flat fish in a caper sauce.
