The Domaine Franck Millet estates benefit from the “savoir-faire” of three generations of winemakers. Their goal is to achieve the best balance and greatest typicity for each and every vintage. Grapes and musts are are rigorously selected for optimal quality. Awards and medals won in wine competitions as well as superiors reviews in the press are testament to the consistent quality of their wines.
The winemaking process begins at Domaine Franck Millet with the static racking of the must. There is then a slow alcoholic fermentation at low temperature in thermoragulated stainless steel vats for 7 to 10 weeks. The wine is stirred on its lees for 3 weeks. There is then a light filtration prior to bottling.
This Sancerre has a clear, brilliant pale gold colour. It has a powerful nose with aromatic qualities that continue to develop over several months. It is a wine that is representative of the limestone-clay soil found in the village of Bué. It has good acidity while at the same time displaying a surprising suppleness and roundness. It is very long on the palate.
Sancerre makes an excellent aperitif and this is a wonderful accompaniment for fish, crustaceans, white meat or goats cheese.