Henry and enologist Cecile Natter started their domaine in 1974 literally from scratch: a piece of land and much hard work. The Natter family domaine was the first on this die of the modern appellation of Sancerre and remains the only winemaking domaine in Montigny, a terroir noted for its preponderance of Terres Blanche soil.
Native yeast fermentation in foudre; minimum six months ageing in the big casks produces their unique, intense and rich Sancerre.
Sancerre, Loire Valley, France
Sustainable, Organic Practices
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