Temperature-controlled fermentation in stainless steel and concrete vats. Estate-bottled. Emphatically dry and crisp, but with plenty of the lingering fruit and fragrance for which Sauvignon Blanc grown in Sancerre is world famous.
A fine choice for light fish and shellfish, many chicken dishes and medium weight cheese. Try also with savory vegetable dishes and Pan-Asian cuisine.
Located in the village of Verdigny northwest of the town of Sancerre, in the heart of the upper Loire Valley. 130 acres of hilltop vineyards with deep limestone soil. The founding Archambault family arrived in the region in the 15th century, turning an abandoned cave-like quarry into a winery. The Cave de la Perrière provided an excellent venue for producing fresh, crisp Sancerre. The Domaine is now owned and managed by Jean-Louis Saget.