Alcoholic fermentation partly in temperature-controlled stainless-steel vats and partly in Tronçais oak barrels. Aged on fine lees for 12 months, with regular stirring of the lees for 7 to 8 months. After bottling, the wine rests in our cellars for several months before being sold.
The "ES-56" white Sancerre offers incomparable balance and concentration. Its nose, with notes of gunflint and spices, is also reminiscent of Sauvignon flower and its sap. A proud, intense cuvée that will reveal all its elegance and finesse over the years.