Domaine Fouassier
Sancerre Les Romains
Domaine Fouassier
Sancerre Les Romains
The Fouassier family is one of the oldest winegrowing families in the village of Sancerre. Benoit and Paul Fouassier, cousins at the head of the estate today, are the 10th generation of Fouassier to have worked the estate's vines since 1742. The Fouassier family pioneered vinification by lieu-dit in the early 1980s. Since then, their work has focused on selecting the best parcels to express in the bottle the taste of the terroir on which the vines flourish. All work is carried out as naturally as possible, which is why the estate turned to organic and biodynamic farming over 15 years ago.
Wine Production
100% Sauvignon Blanc, grapes go through pneumatic pressing and undergo spontaneous fermentation with native yeast. The wine is aged for one year on the lees in concrete eggs, followed by a further year in stainless-steel tanks. Work in the cellar is based on the lunar calendar.
Tasting Notes
Fresh, mineral nose, with saline liveliness at the start of the palate and a rounded finish.
Food Pairing
Oyster n°3 Mademoiselle D'Agon from Normandy cooked in its shell, cut into tartare, served on a spinach chlorophyll and jellied with its water.
The Fouassier family is one of the oldest winegrowing families in the village of Sancerre. Benoit and Paul Fouassier, cousins at the head of the estate today, are the 10th generation of Fouassier to have worked the estate's vines since 1742. The Fouassier family pioneered vinification by lieu-dit in the early 1980s. Since then, their work has focused on selecting the best parcels to express in the bottle the taste of the terroir on which the vines flourish. All work is carried out as naturally as possible, which is why the estate turned to organic and biodynamic farming over 15 years ago.
Wine Production
100% Sauvignon Blanc, grapes go through pneumatic pressing and undergo spontaneous fermentation with native yeast. The wine is aged for one year on the lees in concrete eggs, followed by a further year in stainless-steel tanks. Work in the cellar is based on the lunar calendar.
Tasting Notes
Fresh, mineral nose, with saline liveliness at the start of the palate and a rounded finish.
Food Pairing
Oyster n°3 Mademoiselle D'Agon from Normandy cooked in its shell, cut into tartare, served on a spinach chlorophyll and jellied with its water.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
Les Romains comes from a 3 hectare vineyard in the heart of Sancerre. Vines with an average age of 45 years are grown in clay flinty formation on upper cretaceous soils on Southwest exposed slopes. The vineyard is cultivated using organic and biodynamic methods.
