TINEL-BLONDELET Sancerre Blanc Fretoy

Since 1983, Annick Tinel-Blondelet aims to produce wines that match her personality: authentic, frank and full of vitality.
Each "cuvee" matches a unique plot to preserve authenticity of terroirs Passionate about nature, she tries to take care for the environment and the biodiversity as she see best.
Since July 2014, the Estate is HVE (High Environmental) certified, This wine comes from Sauvignon grape.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

France

We recommend you to drink it with shellfish, fishes or as an aperitif served with goat cheese.

Bottle

Importer:
Cellarvino Ltd.,
LU2 0AH.

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Cellarvino

Domaine Tinel-Blondelet,
Mis en bouteille au domaine,
58150 Pouilly sur Loire.

Cellarvino Ltd.,
LU2 0AH.
www.tinel-blondelet.com

Annick Tinel-Blondelet took over the estate from her parents in 1983. Annick represents the 12th generation of winegrowers in the family. The first winegrowers in the family go back to 1650s with Louis Figeat. Annick has managed the Estate since 1983, after earning her diploma in Viticulture and Oenologie in Beaune. Passionate about nature, she aims to produce wines that match her personality : authentic, frank and full of vitality. Marlene, her daughter, decided to start working with her since 2016.

Maw & Pipe Ltd

Sauvignon Blanc

2024

Frétoy is the name of the small village Lieu-dit where our vineyard is located. The Sancerre appellation is located along the left bank of the Loire River, stretching across 3,000 hectares. Vines have been growing in Sancerre since ancient times, with the first historical evidence found in 582. Since the end of the 19th century, Sauvignon Blanc is widely planted and is particularly suited to the local climate. The terroir in the region helps yield great white wines that are AOC classified since 1936.

12.5

Domaine TINEL BLONDELET

We recommend you to drink it with shellfish, fishes or as an aperitif served with goat cheese

Annick & Marlene TINEL

The juice of the grapes is extracted with a pneumatic press. The grapes are pressed slowly and gently to preserve their integrity and maximum aromas. Must fermentation and wine maturation occur in thermo-regulated stainless steel tanks. Finally, after a maturation of several months on fine lees to bring finesse and roundness to our wines, they are bottled at the beginning of the summer following the harvest.