Les Denisottes Sancerre

Stéphane Riffault crafts mineral, biodynamic Sancerre from old-vine Sauvignon Blanc on Kimmeridgian limestone soils. Les Denisottes is fermented with wild yeasts, then aged on lees in neutral oak for layered texture and precision. Expect citrus, green apple and a savoury mineral thread. Serve with smoked trout, matsutake rice or goat’s cheese. This biodynamic Sancerre shows citrus, tension and mineral depth, ideal with seafood, Japanese flavours or salty snacks.