Buy or order Henri Bourgeois wine

The vineyard was planted in 1986 on the limestone-clay soil of "Bannon" in the southern Sancerre region, in the village of Vinon. The grapes are used exclusively for this wine. The grapes are harvested by hand when they reach perfect ripeness. The grapes undergo a slow, low-pressure pressing that can take up to three hours. The cold temperature of 8°C creates a natural separation between the lees and the wine. For four days, the lees are stirred daily to achieve the perfect texture and to fully reveal the aromatic potential. Alcoholic fermentation takes place in stainless steel tanks for approximately 30 days. Fermentation begins at 15°C and gradually increases to 19°C. The wine is aged on the lees using the bâtonnage method until the following Christmas season, after which the wine is aged for a further nine months before bottling. Wonderful to drink after 3-5 years, the wine then gains more body and complexity!