COLOUR
White
TYPE
Still
VINTAGE
2025
GRAPE
Sauvignon Blanc
PRODUCER
Jean-Marie Reverdy & Fils
REGION
Loire
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Domaine de la Villaudière, managed by the Reverdy family for four generations, is situated in the village of Verdigny, overlooking the iconic hill of Sancerre. Today, Jean-Marie Reverdy, his wife Catherine, and their sons Guillaume and Baptiste run the estate. This cuvée is crafted as a mosaic of Sancerre, blending grapes from 47 distinct, southeast-facing plots. By combining fruit from the three classic soil types of the region—stony limestone (Caillottes), calcareous clay (Terres Blanches), and flint (Silex)—the family reconstructs a complete, multi-dimensional expression of the appellation in a single bottle. The estate has been certified Haute Valeur Environnementale (HVE) Level 3 since 2020, reflecting their long-standing commitment to sustainable viticulture.
ALCOHOL
12.5%
AVG. PRICE
€25
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
This wine is a true mosaic of Sancerre, blending grapes harvested from 47 distinct plots surrounding the village of Verdigny.
Fact 02
The estate uses gravity-flow design in the cellar to gently move the juice without pumping, protecting it from oxidation.
Fact 03
The Reverdy family has been dedicated to viticulture in the historic Sancerre region for four generations.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The grapes are harvested at optimal maturity and immediately transferred to the press via vibration tables within three hours of picking. A slow, low-pressure pneumatic pressing is performed, after which the juice flows strictly by gravity to fermentation tanks to minimize oxygen exposure. Following a static cold settling (débourbage) of 12 to 24 hours, fermentation takes place in temperature-controlled stainless steel tanks at low, steady temperatures between 15°C and 20°C. The wine is then aged on its fine lees in stainless steel vats for five to seven months, enhancing its mid-palate texture and complexity before clarification, stabilization, and bottling at the estate.
