Sancerre: Difference between revisions

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In the cellar, the prevailing style is one of minimal intervention, designed to foreground the purity and tension of Sauvignon Blanc. Most whites are fermented in stainless steel tanks to retain freshness and aromatic lift, with fermentation typically carried out at cool temperatures. Some producers opt for indigenous yeasts, while others prefer selected strains for consistency. Malolactic fermentation is usually suppressed in white Sancerre, in order to preserve natural acidity and sharpen mineral expression.

A small number of producers, particularly those with parcels on richer terres blanches soils, may ferment or age a portion of their wine in neutral oak barrels or foudres, lending texture and complexity without overtly masking varietal character. Lees ageing, with or without [[bâtonnage]], is another tool used to subtly build mouthfeel and mid-palate weight.

A small number of producers, particularly those with parcels on richer terres blanches soils, may ferment or age a portion of their wine in neutral oak barrels or foudres, lending texture and complexity without overtly masking varietal character. [[Lees]] ageing, with or without [[bâtonnage]], is another tool used to subtly build mouthfeel and mid-palate weight.

For reds and rosés made from Pinot Noir, the approach is generally gentle and transparent. Reds are often destemmed and fermented in open-top tanks, with short maceration periods to avoid excessive extraction. Ageing may occur in used oak barrels or tank, depending on the style and philosophy of the domaine. Rosés, usually produced by direct pressing, are almost always vinified in stainless steel to retain delicacy and freshness.

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 In the cellar, the prevailing style is one of minimal intervention, designed to foreground the purity and tension of Sauvignon Blanc. Most whites are fermented in stainless steel tanks to retain freshness and aromatic lift, with fermentation typically carried out at cool temperatures. Some producers opt for indigenous yeasts, while others prefer selected strains for consistency. Malolactic fermentation is usually suppressed in white Sancerre, in order to preserve natural acidity and sharpen mineral expression.
-A small number of producers, particularly those with parcels on richer terres blanches soils, may ferment or age a portion of their wine in neutral oak barrels or foudres, lending texture and complexity without overtly masking varietal character. Lees ageing, with or without [[bâtonnage]], is another tool used to subtly build mouthfeel and mid-palate weight.
+A small number of producers, particularly those with parcels on richer terres blanches soils, may ferment or age a portion of their wine in neutral oak barrels or foudres, lending texture and complexity without overtly masking varietal character. [[Lees]] ageing, with or without [[bâtonnage]], is another tool used to subtly build mouthfeel and mid-palate weight.
 For reds and rosés made from Pinot Noir, the approach is generally gentle and transparent. Reds are often destemmed and fermented in open-top tanks, with short maceration periods to avoid excessive extraction. Ageing may occur in used oak barrels or tank, depending on the style and philosophy of the domaine. Rosés, usually produced by direct pressing, are almost always vinified in stainless steel to retain delicacy and freshness.