Thibault Bizet farms his Sancerre based Domaine, a modest mid-sized family producer, with traditional, limited intervention, and sustainable agriculture. The Domaine covers 8.5 hectares, of which 7.5 hectares are Sauvignon and a single hectare is Pinot Noir.
Three terroirs are present at Sancerre; white lands - Kimmeridgian marls of clay and limestone soil; Caillottes - very stony limestone soil and; Flint - Clay and siliceous soil of tertiary origin. Each type of terroir is vinified separately to ensure that each can fully express itself.
The white wine-making style is very much stainless steel tanks, and clean fermentation with the extracted juice being allowed to macerate for up to 24 hours then cool fermented for 15 days. The wines are then matured on their fine lees until Spring, racked and then undergo a light filtration before bottling.
Chemin du Grand Chambre,