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Zero Added Sulphite[ Vegan
Sancerre Akmenine Sebastien Riffault - Buon Vino Biodynamic Wine
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Sancerre Akmenine Sebastien Riffault 2015

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Availability: 12 In stock

£32.00

Additional Information

One Line Description Sébastien Riffault Akménine Sancerre, Biodynamic wine, Unfined & Unfiltered, No added Sulphur, Short skin maceration. From low yielding vines, slightly smoky, with a crisp creamy texture.
Production Method Natural, Organic, Biodynamic
Country France French
Region Loire, France
Producer Sebastien Riffault
Vintage 2015
Wine Type Dry White Wine
Wine Style Full bodied
Grape Blend 100% Sauvignon Blanc
Alcohol 13%
Terroir Clay and Limestone Soils
Maturation 24 months in old Barrels
Annual Production 5 - 10,000 bottles
Production Detail Biodynamic, hand harvest, direct press, spontaneous fermentation in old barrels with indigenous yeasts, a few days skin contact, no added sulphites.
Natural Features Zero Added Sulphites (Sulphur), Vegan, Skin Contact White Wine, Cloudy/Totally Unfiltered, Unfined, Funky Aromas, Unfiltered
Description

Details

Sébastien Riffault Akménine Sancerre, Biodynamic wine, Unfined & Unfiltered, No added Sulphur Wine. From low yielding vines, slightly smoky, with a crisp creamy texture. Defined by Sebastien as his "Orange Wine" the wine has a short skin maceration. A wine of serious depth and complexity, it is untouched so no finings, clarification, sulphites etc, this means a wild side to the wine but all in a good way. Full of character and texture in the mouth, it would suit strong terrines with pickles, aged goats cheeses and hearty soups with beans and lots of herbs. A natural wine lovers Sancerre for sure.

Starting his own label in 2002, Sebastien Riffault took over 2 hectares near Sury-en-Vaux from his father and well known wine maker Etienne Riffault. Quickly converting to biodynamic principles he started making a name for himself in the local community. Harvesting late in October, up to a month later than the rest of the region, Sebastien ensures his grapes are as ripe as can be. In the cellar, the natural approach continues, wild yeast fermentation, aged on lees and limited use of sulphur. All this comes together to show the true expression of his terroir in wines full of depth, complexity and style.

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