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Low Sulphite Vegan
Sancerre Quarterons 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 Quarterons Sebastien Riffault 2017

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Availability: 4 In stock

£28.00

Additional Information

One Line Description Sancerre Quarterons Sebastien Riffault, Biodynamic wine, Unfined & Unfiltered, Low Sulpur wine, showing a depth of minerality and a lively crisp finish.
Production Method Natural, Organic, Biodynamic
Country France French
Region Loire, France
Producer Sebastien Riffault
Vintage 2017
Wine Type Dry White Wine
Wine Style Medium bodied
Grape Blend 100% Sauvignon Blanc
Alcohol 13%
Terroir Clay and Limestone Soils
Total Sulphur Level 10mg/l
Maturation 24 months in stainless steel
Production Detail Direct press, spontaneous fermentation in stainless steel with indigenous yeasts, very low or no use of sulphur, no fining or filtration.
Natural Features Low Sulphite (Sulphur), Vegan, Cloudy/Totally Unfiltered, Unfined, Unfiltered
Description

Details

Sancerre Quarterons Sebastien Riffault, Biodynamic wine, Unfined & Unfiltered, Low Sulpur wine, showing a depth of minerality and a lively crisp finish. Riffaults wines are very different to the standard tourist experience of Sancerre, cirsp, lean fruit bombs with tons of citrus and green fruits but not much else. Sebastien prefers to show the depth of his terroir and grapes by harvsting late, the acidity is a little lower and the intensity much higher. The wines still display classic varietal aromas particularly this Cuvee which is the youngest and most straight forward but there is more depth, texture and complexity in Riffault wines than most Sancerre. The style is surprising and delicious.

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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