Joseph Mellot Sancerre La Gravelière is a white wine that comes from the Sancerre wine region in the east of France. This wine is made using the Sauvignon Blanc grape variety, which is known for producing crisp and refreshing wines with bright acidity. The wine has a pale straw color and features aromas of citrus, green apple, and white flowers. On the palate, it is lively and refreshing with a zesty acidity and flavors of lemons, apples, and subtle mineral notes. This wine is an excellent pairing with seafood, shellfish, and salads. It's a great choice for those who enjoy a crisp, bright, and refreshing wine.

Tasting Notes

A powerful nose with floral and fruity aromas of passionfruit and orange. There is an elegant balance between freshness and structure.

About the Winery

French wines have a distinct quality that makes them the most sought-after by wine lovers worldwide. They are known for their rich history, heritage, culture and richness of the terroirs. Joseph Mellot is one of them. The history of this label dates back to as early as 1513. Pierre-Etienne Mellot established this wine estate in Central Loire Valley. Today, this family-owned estate is the only one to have a presence in all the Central Loire Valley appellations, such as Sancerre, Pouilly-Fume, Pouilly-sur-Loire, Menetou-Salon, Quincy, Reuilly, Coteaux du Giennois and Chateaumeillant.

All of these appellations have diverse soil quality and climatic conditions, thanks to which the grapes grown here are of a special quality. Sustainable viticultural techniques are carried out here, in the forms of using natural fertilisers, leaf-thinning techniques, disbudding and others. One of the best features of Joesph Mellot wines is that the expert team focuses on following techniques that suit the diverse terroirs of these appellations.

The vinification process is entirely different for each of these appellations in Loire Valley, as the team gives utmost respect to each vineyard's terroir. The grapes undergo pneumatic presses under high pressure to ensure that the juice is of the highest quality for the whites. They are then fermented for 15 days in Joseph Mellot's modern or historic wineries in Sancerre.

For the red wines, the grapes are processed in vats, where they undergo a maceration process before they are fermented. This ensures that the colour and aromas of the fruits are retained until the end of the process. After the fermentation process, the wines are aged in stainless steel vats or oak barrels to reflect the fruits' true character. Oak barrels are used especially for the reputed Cuvee range of wines. Some of the reputed Joseph Mellot wines are aged in historic 12th-century cellars.

http://www.josephmellot.com

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