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Acidity is an essential element to the character of Sancerre. Warm, sunny summers allow the fruit to achieve ripeness to balance this natural acidity, creating a uniquely vibrant expression of the Sauvignon Blanc grape. A gentle pressing of the fruit is followed by a temperature-controlled fermentation in stainless steel tanks to preserve the freshness of the fruit. The wine is lent depth and complexity by contact with the fine lees until bottling takes place.
Michel Redde Sancerre shows the aromatic herb and spice fragrance of the Sauvignon Blanc grape which is confirmed on the palate with bracing, crisp white fruit flavors supported by a nervy acidity. The typically minerally notes carry into the elegant finish.
