The Raimbault family has farmed the steep slopes of Verdigny for over ten generations, drawing on a winemaking lineage that dates back to the mid-17th century. Winemaker Didier Raimbault crafts this Sancerre from 51 individual plots spanning two benchmark terroirs: stony caillottes limestone for vibrant floral lift and Kimmeridgian terres blanches clay for structure and depth. Fermented in stainless steel and rested on its lees, it offers bright aromas of lemon zest, grapefruit, and white flowers. Clean and refined with a lingering stony mineral finish, it is a classic partner for fresh Chavignol goat cheese, or roast herb chicken.