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Sophie Bertin Sancerre La Côte Blanche AOP 2024

Sophie Bertin Sancerre La Côte Blanche AOP 2024

Organic French agriculture FR-BIO-01
Regular price €27,95 EUR
Regular price Sale price €27,95 EUR
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Food pairings

  • Shellfish
  • Lean fish
  • Goat cheese
  • Poultry
  • Deep-fried dishes

Try it with

  • Oysters
  • Lemon Chicken
  • Goat Cheese Salad
This Sancerre is light, lean and driven by crisp acidity and a chalky, saline minerality, and it works best with dishes where the freshness is allowed to cut through richness and lift light, salty and citrus-tinged flavors. The saline minerality plays off shellfish and oysters, while the acidity cleanses the palate after creamy sauces and fried food. The wine's finesse and passion fruit-citrus profile pairs nicely with leaner fish, chicken with lemon and tangy salads with goat cheese, without either overpowering the other. Keep the dishes simple and elegant, so the wine's precision has room to shine.

Taste profile

Product details

Country Frankrig
Region Loire
Vintage 2024
Classification AOP Sancerre
Bottle size 75 cl
Alcohol 12,5%
Cork type Kork

About the wine

Sancerre with both elegance and precision – expressing the finesse of the sauvignon blanc grape and the unique terroir of the region.

In the glass, La Côte Blanche is a delicate golden color with aromas of citrus, passion fruit, and exotic fruits, accompanied by flinty and chalky tones. 

The taste is taut, fresh, and delicate – passion fruit, lemon zest, and a precise, chalky minerality are balanced by a crisp acidity and a long, clean finish.

It works excellently as an aperitif. Serve chilled and enjoy young to capture its full aromatic freshness.

The result of a fruitful and challenging collaboration between winemaker Eric Louis and Sophie Bertin – a woman with deep roots in Sancerre. 

The sauvignon blanc grapes come from parcels in the southeastern part of Sancerre, near the towns of Thauvenay, Ménétréol-sous-Sancerre, and Vinon. Here, the vines grow on flint and chalky soils, imparting the wine with minerality and complexity. The wine is organically grown – an effort focused on soil health and the preservation of biodiversity.

The grapes are harvested at night to maintain aromatic freshness and prevent oxidation. After gentle pressing, the must undergoes controlled fermentation for up to four weeks. The wine then rests on fine lees until bottling in the spring, which provides a fine structure and a distinctive aromatic intensity.

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