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

Sancerre Rouge Raudonas Sebastien Riffault 2016

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Availability: 12 In stock


Additional Information

One Line Description Sancerre Rouge Raudonas Sebastien Riffault, Biodynamic wine, Unfined & Unfiltered, Low Sulpur wine, funky and fresh, ripe raspberry, mint and earthy undertones
Production Method Natural, Organic, Biodynamic
Country France French
Region Loire, France
Producer Sebastien Riffault
Vintage 2016
Wine Type Red Wine
Wine Style Medium bodied
Grape Blend 100% Pinot Noir
Alcohol 13%
Terroir Clay and Limestone Soils
Total Sulphur Level 10mg/l
Maturation 24 months in oak, 6 months in bottle
Annual Production 5 - 10,000 bottles
Ageing Potential 10 - 15 years from the vintage
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), Zero Added Sulphites (Sulphur), Vegan, Cloudy/Totally Unfiltered, Unfined, Funky Aromas, Unfiltered


Sancerre Rouge Raudonas Sebastien Riffault, Biodynamic wine, Unfined & Unfiltered, Low Sulpur wine, exceptional complexity and showing lovely maturity. The wine is a little funky at first, but developing to show ripe and spicy Pinot Noir character, with hints of raspberry, earth & Mint. Riffault's wines are very different to the standard tourist experience of Sancerre, the red also shows how natural production ensures purity of flavour and varietal expression. Like his white wines, Riffault's red are full of vitality and intensity and make for superb natural drinking, this one for intense Loire dishes like Rabbit with prunes or strong hams. cheeses and charcuterie.

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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