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Sancerre rosé, François Crochet - 2023

Once again we have selected this wine from François Crochet, an ultra-talented winemaker of Sauvignon and Pinot Noir, who has produced the most salty and savoury rosé of his career, with a wine that is light in colour, but which pints and charms with its nuances of cherry and fresh rose, its delicacy and its chalky tension. A remarkable wine.
Technical sheet >
21,50 CHF
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Sheet

Technique

Viticulture

The grapes come from a 25-year-old clay-limestone plot in Bué and a limestone plot taken over in 2018 in Verdigny. Official conversion of the estate to organic farming in 2014, then first certification in 2017. The soil is worked mechanically under the vines. After disbudding in the spring, the load can be controlled again with green harvesting depending on the vintage. Biodynamic since 2018.

Oenology

The grapes are harvested by hand with a rigorous sorting of the bunches. The date is fixed after analysis and tasting. The target yield is 55 to 60 hl/ha. In order to give priority to the fruit, it is produced by direct pressing. The pressing of whole grapes is carried out in sequential mode in order to extract the juice gently. After static settling, fermentation takes place for 3 to 4 weeks. Aged in stainless steel tanks for 4 months.

Suggestions for accompaniment

Chicken kebabs with lemon • Bean soup with mint • Vegetable tart.

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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