ERIC LOUIS SANCERRE ROUGE

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AGING: The grapes undergo pre-fermentation cold maceration for 72 hours, allowing the wine to acquire its characteristic ruby color and to maximize the extraction of varietal aroma s from the grapes. Then, the must is fermented in stainless steel tanks for 18 days at a temperature of 18–25°C with regular stirring. After that, part of the wine remains in stainless steel tanks, while another part is aged in French oak barrels for 9 months, where malolactic fermentation also takes place. VIEW: This wine displays a charming red ruby color, clear and bright. BOUQUET: Its nose is very typical of the Pinot Noir grape variety, with notes of violet and spices. MOUTH: Its mouth is powerful, well-structured, and reminiscent of small red berries. Show more