With the arrival of the railway in Burgundy, Jean Ropiteau saw an opportunity to establish his winery with his brothers-in-law. At just 24 years old, this young man, whose Burgundian roots date back to the sixteenth century, quickly envisioned this mode of transport as a way to promote Burgundy wines. The winery collaborates with various winegrowers from whom it sources grapes. The goal is to bring the ripest and healthiest grapes to the winery. According to Ropiteau, this is the only way to guarantee quality.
The art of white winemaking is based on a gentle and gradual pressing technique to extract only the best of the juice and preserve the fruit's aromas. The wine is made in oak barrels, made of wood from the Allier and Vosges forests. Each year, the winemaker replaces a quarter of the barrels with new ones to reduce excessive interaction between the wood and the wine. The grapes are harvested mechanically at optimum ripeness. Enzymes are added to the juices before they are cold-pressed. The clear juice is then decanted. The fermentation temperature is controlled at 14 degrees Celsius.
This Sauvignon Blanc is pale yellow in color. The aroma reveals the typical character of the grape variety, with citrus, gooseberries, and tropical fruit. The palate is fresh, with abundant passion fruit richness, refreshing notes of lime and lemon, and subtle hints of green herbs. Serve with various fish and poultry dishes and salads. Also suitable as an aperitif or a wine for a patio.
