Red Sancerre Franck Millet Domain 2017

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Red Sancerre Franck Millet Domain 2017

Loire Centre
Sancerre Red | 12.5°

Ref : 479863

17.90 17, 90

Bottle 75 cL

i.e. 23.90 € / liter

6  product(s) soldsince yesterday

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  • Keeping level 2021
  • Service temperature °
  • Grapes Pinot Noir

Our food and wine pairings

  • Charcuterie
  • White meat
  • Soft cheese

Our oenologists' opinion


The dark garnet color of this wine announces a fruity nose recalling cherry, blackcurrant and juniper. Supple in mouth, its fruity side is once again featured. Tasteful, it shows a great balance with smooth tannins that perfectly ally with a light spiced taste, announcing a persistent finish.



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.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Domain and appellation

  • Domaine Franck Millet

    Bordering the Loire River, the Franck Millet domain is located in the town of Bué, 4km away from Sancerre.


    • Terroir: The vineyard of this family establishment is extending on 23 hectares, where are elaborated white, red and rosé Sancerre and white and red Menetou-Salon wines. The grapes and the musts are carefully selected to obtain an optimum and unique quality for each wine. Each hectare, located on a soil made of clay, has 6 500 plants.
    • Viticulture: A first sorting of grapes is done before the harvests. The method called the “green harvesting” has been adopted: the grapes that will never be ripe are removed beforehand.
    • Wine-making: The entire grape macerates in tanks for 15 days minimum: it is the step of the alcoholic fermentation. The free run juice is put in tanks and the marc, pressed, becomes the press juice. The two juices are subjected to the malolactic fermentation. After a light filtration, 30% of the wine rests in barrels, the rest is put in tanks. This step lasts 10 months and is followed by the assembly and the bottling.
  • Main grape
    Pinot Noir

  • Grapes Pinot Noir
  • Grapes
    • Pinot Noir : 100%

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