# Sancerre Blanc (2022)

- **Producer:** J. de Villebois
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €35
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** green apple, grapefruit, gooseberry, pear, blossom, grass, lemon, wet stones, flint, orange marmalade

## About this wine

J. de Villebois Sancerre Blanc is a dry white wine from the Sancerre appellation in France's Loire Valley, produced by the family winery J. de Villebois. The wine is a cuvée made from Sauvignon Blanc grapes cultivated on three renowned Sancerre terroirs: Caillottes, Terres Blanches, and Silex. This approach is designed to offer a modern yet classic representation of the appellation's character. The producer, J. de Villebois, is committed to sustainable winemaking practices and expressing the best of Loire Valley Sauvignon Blanc through innovation and respect for terroir.

## Interesting facts

- Grapes sourced from three distinct Sancerre terroirs: Caillottes, Terres Blanches, and Silex.
- Practices sustainable winegrowing and adheres to CSR labels.
- Fermented in a mix of stainless steel and concrete tanks.
- Aims for a contemporary yet traditional expression of Sancerre.

## Food pairing

The wine's vibrant acidity and minerality cut through the richness of seafood and creamy sauces, while its herbaceous notes complement dishes with fresh herbs. The crispness also provides a refreshing contrast to the saltiness of oysters.

## Wine making process

The winemaking process for J. de Villebois Sancerre Blanc begins with the rapid transport of harvested grapes to the winery to minimize skin contact. The grapes undergo gentle pressing before fermentation, which takes place traditionally in stainless steel tanks over 7 to 15 days. A portion of the wine is also fermented in concrete tanks. Following fermentation, the wine is aged on fine lees in stainless steel for at least six months, with some batches undergoing batonnage for up to four months. The wine is then blended and bottled in the spring after the harvest.