"Pascal Balland’s Sancerre wine has all the characteristics you can expect from a Sancerre: lemony, dry, mineral, aromatic, and lively. Pair with fish, shellfish, or cheese such as Chèvre. The fermentation is done in temperature controlled stainless steel tanks after pneumatic pressing. The wine is aged on fine lees. It is then taken away and stored before the bottling in spring the wine is filtered." —winemaker