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Sancerre blanc, Exils, François Crochet - 2020

This parcel, acquired after the installation of François Crochet, allowed the expression in the cellar of a type of terroir absent from the village of Bué: flint. Indeed, one has to go into exile to reach this vineyard in the village of Thauvenay. The latest vintage is a revelation, as the "organic" cultivation coupled with vinification with indigenous yeasts has produced a wine that is as aromatic as it is juicy and taut.
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Technique

Viticulture

This 18 year old vineyard is grassed and mechanically worked under the vines. Like the rest of the estate, it is cultivated organically. Certification with the 2017 vintage. First steps in biodynamics in 2018, conversion to Biodyvin in 2020. Systematic disbudding in spring.

Oenology

The grapes are harvested by hand with a rigorous sorting of the bunches. The date is fixed after various analyses and tastings in order to have the best aromatic and phenolic maturity. The target yield is about 45 hl/ha. The whole grapes are pressed sequentially in order to extract the juice gently and to reduce the amount of lees. After static settling, fermentation - with indigenous yeasts since the 2019 vintage - takes place in truncated wooden tanks. Aged on lees for 10 to 11 months until the 2019 vintage, then 18 months in truncated wooden vats. The wine is chilled and filtered before bottling.

Suggestions for accompaniment

Oysters - Sea bass tartar with truffles - Grilled Saint-Pierre - Pike with beurre blanc.

Domain
In a vineyard that is known and successful worldwide, whatever the viticulture model practiced, Carine and François Crochet do not rest on their laurels, because they have made the bet of the highest quality, while respecting their vines, their soils and their teams! Thus, not content with signing for nearly twenty years precise vintages capable of aging gracefully, they have taken the step of organic (certified since the 2017 vintage) and are even in the process of biodynamic certification Biodyvin since 2020. Although pruning is carried out according to the most advanced contemporary techniques, respecting the sap flow, systematic disbudding is nevertheless carried out in the spring in order to contain the natural vigour of the Sauvignon, but also to get the best maturity out of the Pinot Noir, which is vinified partially without disbudding. From now on, all the vinifications are carried out with indigenous yeasts. They are followed by prolonged maturing to achieve purity and full expression of the wine: the non-woody whites are matured in stainless steel or truncated wooden vats, while the reds are sublimated in non-new barrels. The result is deep, sapid and harmonious wines that make the most of their terroirs and vintages. At the top of their appellation.
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