Sancerre Blanc Osmoze 2024 Domaine Denizot

Sancerre Blanc Osmoze

Four villages, brought into a single harmony.

Amigny, Chavignol, Sancerre and Verdigny — Sauvignon Blanc from parcels scattered across four villages, drawn together into one cuvée. The caillottes, the small limestone pebbles of the slope, give a taut minerality that dissolves into juicy white peach and citrus. There is density here, but never at the cost of tension. As the name suggests, this is osmosis: separate parcels resonating together until they become a single landscape in the glass.

Item code

24W3811

Producer

Domaine Denizot

Type

white

Region

Loire

Appellation

Sancerre

Vintage

2024

Grape varieties

Sauvignon Blanc 100%

Volume

750ml

Serving temperature

8–10°C

Recommended glass

White-wine glass, small bowl

Tasting note

It has a bright and balanced style, with a taut energy and hints of juicy white fruit. The blending process adds limestone nuances, creating a clear, mineral-like structure. A sophisticated taste with delicate and attractive fruitiness.

Food pairing

Scallop carpaccio with citrus vinaigrette Pan-fried white fish with white wine sauce Fresh goat's milk cheese (such as Crottin de Chavignol) and herb salad

Winemaking & technical data

Cultivation

- Plots: Amigny, Chavignol, Sancerre,
A blend of Verdigny grapes.
・Planting density: 7,500 plants/ha
Caillote (indigenous limestone) 95%, Terre Blanche (Kimmeridgian marl) 5%
・Guyot-Poussard pruning, respecting the flow of sap. ・Planned and careful pruning, respecting the health of the plant.
- Soil tillage and weeding are carried out manually
A well-thought-out lutte raisonnée approach:
No insecticides, miticides, noble rot inhibitors, herbicides or synthetic chemicals are used
・Currently converting to organic farming and practicing biodynamic farming methods ・All harvesting is done by hand

brewing

Immediately after arriving at the brewery, the fruit is treated with care and delicacy, with due respect.
・Gentle, slow compression using an air pressure press
- Handle the juice carefully (by gravity or by slow, gentle pumping) to avoid disturbing the sediment.
No sulfites added before fermentation. Natural clarification (debourbage) over 36-48 hours.
・Prepare a starter (pied de cuvée) using our own natural yeast and begin fermentation.
Fermentation takes place in stainless steel tanks, and aging takes place on the lees in concrete tanks and conical oak barrels.
(In contact with sediment)
- Aging period: Approximately 1 year, unfiltered - Sulfites are managed in-house, and volcanic sulfites are used at the appropriate time and in the minimum amount possible
-Bottling is done under nitrogen using gravity