2023 Domaine Eric Louis Pinot Noir, Loire Valley, France
ABOUT THIS WINE
Once the grapes have been picked, they are inspected and destemmed to remove
any stems or any berries that are spoilt. Then, the Pinot Noir is conveyed to stainless steel tanks for a cold skin maceration. The vatting time is short to maximize the fruit and to obtain an easy drinking wine. Then, the juice undergoes an alcoholic fermentation during 2-3 weeks at a controlled temperature of between 18°C to 25°C.
After devatting and blending pressed juice and free-run juice, the wine rests in stainless
steel tanks until the bottling is done at springtime. The vines are planted on clay-limestone soils.
ABOUT THIS PRODUCER
From the Producer: "Eric Louis, winemaker in Sancerre, has been rooted in the south-east of the Sancerre appellation for 4 generations. The Estate was founded in 1860 by our ancestor Pauline. The great-grandmother Pauline gave her name to the Estate “Les Celliers de la Pauline” and also to an uncommon cuvée in Sancerre aged in acacia barrels. Eric's parents, Ginette and Leon, gradually moved away from multi-crop farming and specialized into winegrowing in the 1980s.
Aware of the richness and a gigantic geological patchwork of soils, we meticulously work our vineyard with the greatest respect for the environment. The estate has been committed to an environmental approach for many years. Since 2019, our Estate is certified HVE – High Environmental Value- level 3 and in 2020, it starts a conversion into organic farming with Ecocert label."
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Product Information
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Shipping & Returns
Description
ABOUT THIS WINE
Once the grapes have been picked, they are inspected and destemmed to remove
any stems or any berries that are spoilt. Then, the Pinot Noir is conveyed to stainless steel tanks for a cold skin maceration. The vatting time is short to maximize the fruit and to obtain an easy drinking wine. Then, the juice undergoes an alcoholic fermentation during 2-3 weeks at a controlled temperature of between 18°C to 25°C.
After devatting and blending pressed juice and free-run juice, the wine rests in stainless
steel tanks until the bottling is done at springtime. The vines are planted on clay-limestone soils.
ABOUT THIS PRODUCER
From the Producer: "Eric Louis, winemaker in Sancerre, has been rooted in the south-east of the Sancerre appellation for 4 generations. The Estate was founded in 1860 by our ancestor Pauline. The great-grandmother Pauline gave her name to the Estate “Les Celliers de la Pauline” and also to an uncommon cuvée in Sancerre aged in acacia barrels. Eric's parents, Ginette and Leon, gradually moved away from multi-crop farming and specialized into winegrowing in the 1980s.
Aware of the richness and a gigantic geological patchwork of soils, we meticulously work our vineyard with the greatest respect for the environment. The estate has been committed to an environmental approach for many years. Since 2019, our Estate is certified HVE – High Environmental Value- level 3 and in 2020, it starts a conversion into organic farming with Ecocert label."
