The harvest, chosen at maturity, is destemmed and gently pressed by our latest generation presses. The must is decanted rigorously and is followed by fermentation in concrete vats in neutral yeasts.  The Domaine uses thermo-regulated concrete and stainless steel vats for the vinification of the various crus. Neutral yeasts guarantee the metabolism of the alcoholic fermentation, thus respecting the expression of each terroir.
After aging on fine lees, this Sancerre is filtered and bottled, then corked under vacuum in natural cork.

In the glass, the Les Caillottes Sancerre exhibits aromas of white flowers and citrus, it is crisp and linear on the palate, The finish is clean with a hint of classic Sancerre minerality - Delicious!