Akmenine

Pursuing the power of grapes to the utmost while being prepared for risks

Born on December 5, 1981 in Sancerre.
The family has been farming in Sancerre for generations, and in my grandfather's time they did a wide variety of farming, including goat cheese, wheat, and, of course, grapes. He took over from his father, Etienne, and started growing grapes and producing wine. Although his father's generation did not use pesticide-free wine, he was the one who established Domaine, which was not yet very popular at the time, in Sancerre, with its own fields, brewing, and bottling. Sebastian helped out in the fields when he was around 7 or 8 years old, and decided that he wanted to make wine.

2004 was his first vintage.
He is particular about brewing in Sans Soufles, which does not contain any SO2 from the beginning.
He owns 12ha of Sauvignon Blanc, 11ha of Sauvignon Blanc, and 1ha of Pinot Noir.

For grape cultivation, we practice biodynamic farming that follows the laws of nature without using chemical fertilizers or chemicals. Believing in the power of the land and grapes, and trying to cultivate as naturally as possible, we focus on growing healthy grapes and ripening them to perfection, without being bound by the conservative methods used by other viticulturists in Sancerre. I said.

Through strict pruning, we have achieved a maximum yield of 30 hl/ha, which is about the same as a premium vineyard in Burgundy. In order to increase the ripeness level, the grapes are harvested after the noble rot has fully developed, so this is the latest timing for Sancerre.
The overwhelming presence of concentrated fruit and the complex aftertaste, Sancerre's unique personality is expressed in this wine.