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Vines Sauvignon Blanc ( %)
Philosophy Biodynamic Wines

Color: Straw yellow with green-gold reflections.
Smell: The nose is delicate and elegant with notes of white and exotic pulp fruit, vegetable and mineral hints.
Taste: On the palate it is fresh, tense and juicy, with a large and enveloping sip. With excellent acidity and balance, it lengthens in the finish with aromas consistent with the sense of smell.
Food pairing: Perfect for fish and shellfish dishes, vegetable appetizers, fish first courses and savory pies.

Soil: Calcareous of Buzançais and Kimmeridgien on clayey subsoil.
Vineyard surface: 5 ha.
Breeding system: Guyot.
Plant density: 8,000 plants/ha.
Average age of the vineyard: 30 years.
Average production: 25 hl/ha.
Vinification: Soft pressing, static defecation and spontaneous fermentation in stainless steel containers.
Aging: In the same containers for 8-12 months on the fine lees.
Total sulfur dioxide: 40 mg/l.
Bottles produced: 19,000.

Domaine Fouassier

Located in the heart of Sancerre in the Loire, Domaine Fouassier, founded in 1742, currently in the hands of Benoît and Paul, has passed from father to son for ten generations. The Fouassier are in fact among the families with a longer wine tradition in the area. The production philosophy is based on absolute respect for the terroir, which is why the vineyards are cultivated according to the principles of organic and biodynamic agriculture: agriculture that respects the soil, water, living beings and natural rhythms. Maria Thun's lunar calendar therefore regulates the work both in the vineyard and in the cellar. To date, the vineyards cover 60 hectares and the various parcels can be divided into three different types of different soils: limestone (Les Grands Champs, Les Grous, La Garenne, Sur le Fort), clay-limestone (Clos Paradis, Les Chasseignes , Le Vallon), siliceous (Les Romains, Le Clos de Bannon, Les Chailloux); all soils where Sauvignon Blanc & Pinot Noir are mainly grown. The ancestor Jules Fouassier was among the first to use sulfur and copper, to intersperse acacia plants with the vineyards and to react to phylloxera by planting new vineyards. The work in symbiosis with nature for Benoît and Paul is the only way to sublimate the territory of Sancerre in order to offer live and authentic wines, allowing each bottle to tell the territory.

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