||90% chalky (from ‘Buzançais’ or ‘lités supérieurs’), 10% clay flinty formation.
||Cold pre-fermentation maceration of about 8 days and then starting of the fermentation. During this period, we perform pumping over and light punching of the cap (once to twice a day). The period of fermentation varies from three to five weeks according to the year. The devatting is done thanks to a carpet and follows a light pressing.
||In an oak barrel for about 12 months.
||This wine accompanies very well red meat, meat prepared in sauce, game and cheese at the end of the meal.
||Price Fouassier Sancerre Rouge 2016 € 26.60