Domaine de la Perrière - Sancerre "les Bataillets" 2016

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Domaine de la Perrière - Sancerre "les Bataillets" 2016

Loire Centre
Sancerre White | 12.5°

Ref : 477698

19.20 19, 20

Bottle 75 cL

i.e. 25.60 € / liter

6 product(s) sold since yesterday

  • Keeping level 2019
  • Service temperature
  • Grapes Sauvignon

Our food and wine pairings

  • Charcuterie
  • Shellfish
  • Grilled Fish

Our oenologists' opinion

Fruity and crisp

Its pale color with green reflections offers a fresh and floral nose of white flowers, notes of hazelnuts and then an iodized mineral point. On the palate, this wine has a good balance. Finale frank and fairly tense.

Robe
Green colored tint

Features

Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Do you know ?

The Sancerre designation has been created in 1936. It only allowed the use of the sauvignon grape variety. In 1959, red wines coming from pinot noir have been allowed to use this designation.
 

Domain and appellation

  • Domaine de la Perrière

    Pearl of the maison Saget La Perrière, the domain located in Verdigny-en-Sancerre extends on 5 different towns and produces exclusively the prestigious designation of Sancerre.

    • Terroir: The domain de la Perrière owns a unique plot of 10 hectares. Soils are made of flint. They are well-known to be the most suitable to elaborate great Sauvignon Blanc.
       
    • Viticulture: A sustainable agriculture has been adopted on the whole vineyard. Labor and budding are favored. The configuration of the vineyard of Sancerre and its hilly slopes offer a great exposure to the vines. It helps the grape to reach an exceptional maturity.
       
    • Wine-making: 50% of the Sauvignons Blancs and 100% of the Pinots Noirs are harvested manually. The first sorting permits to move away the less healthy grapes. Only the grapes perfectly matured are kept. The Sauvignons are brought to the cellar to macerate shortly. The step of the pressurisation follows, the fermentation is next. Then the wine rests on dregs for 3 to 4 months before the bottling happening in the first days of spring.
       
  • Main grape
    Sauvignon

  • Grapes Sauvignon
  • Grapes
    • Sauvignon : 100%

Your cellarman's advice

Further information