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About the estate:
Sebastien Riffault, son of winemaker Etienne Riffault, began his own label in 2002 to showcase his 2 hectares near Sury-en-Vaux. The big difference between him and much of the producers in Sancerre is his belief in biodiversity and biodynamic principals and natural winemaking. These principals are rare to find in Sancerre where many vines and wines are made with chemicals and manipulation. Riffault’s wines may be unique in the Sancerre world, but a strong reflection and true test of his vineyards and soil. Sancerre Sauvignon Blanc is known for its intense minerality, crisp texture and citrus quality. His Sancerre wines are not like the mainstream ones, but none the less delicious.
An array of plants, flowers and grass are planted in his vineyards to increase biodiversity and encourage good insects. He uses horse to plow, so the soil is carefully tilled and in the right places, which increases the amount and variety of life in the soil. Absolutely no fertilizers or chemicals are used, and his wines are certified organic by l’intégralité du Domaine en Culture Biologique, certifiée par Bureau Veritas Certification. He is a member of The Association of Vins Naturels and The Renaissance Group of Appellations.
Riffault leaves his grapes on the vine extremely late in order to get them completely ripe usually affected by botrytis. Les Quarterons is fermented in stainless steel with wild yeast. In spite of the crisp, intense acidity the wine undergoes complete malolactic fermentation and is aged on the lees, never chaptalized or acidified. Les Quarterons is not filtered or fined and only minimal sulfur is added at bottling.