In the early 1980’s Jean Marie created Domaine des Clairneaux in the Sancerre appellation.

For the white wines we press the grapes slowly, directly into the tank, cold soak for couple days, racking, after that native yeast start. Mostly indigenous yeasts are only used and sometimes a neutral Champagne yeast (bayanus) is used for fermentation. After alcoholic fermentation, another racking and that is it. We don't touch it before the blending! 

Soil Type : 50% Flint, 30% limestone, 20% clay

Bright lemon citrus, green apple, grapefruit and an earthy limestone finish.