Around the village of Saint Gemme is a magnificent 17th century property. In its center radiates a majestic castle, the Nozay. Acquired by the Benoist family at the end of the 19th century, the estate became wine-growing in 1971 when Philippe and Marie Hélène decided to plant the vine there. Today, 15 hectares of Sauvignon surround the castle. This isolated and preserved environment is an exception in the Sancerre vineyards. Cyril de Benoist, aware of his privilege, endeavors to extract its quintessence. After gaining his skills in Bouzeron with his uncle Aubert de Villaine, current co-manager of the legendary Romanée-Conti estate, he joined the family estate in 1991.   Concerned about his interventions, this meticulous winemaker is constantly listening to his vineyard, of which he seeks to understand the terroir to better support him. The Domaine du Nozay is a family winery, isolated in a haven of peace and tranquility, turned towards Organic and Biodynamic viticulture in Sancerre. The wine that comes from it looks like him.   Convinced of the benefits of organic and biodynamic culture, the Domaine du NOZAY has been certified since 2011 in Organic Agriculture and since 2017 in Biodynamic by DEMETER, in order to be able to register with a view to respecting the environment, and common sense peasant, they intend to lead the Domaine du NOZAY to the heights of respect for our vines and our soils so that they produce an exceptional wine.   In his cellar, surprisingly dug in a mound exposed to the north of the property. Sauvignon is harvested by small hands in the oldest vines of the Estate. The grapes are then sorted immediately on a sorting table. Then it is pressed by a sequential pneumatic press followed by a very long program at low pressure to be able to extract a maximum of fat, aromas and fruit. The vinifications are carried out in stainless steel barrel-shaped tanks and in terracotta jar creating a natural vortex so that they last as long as possible, neither SO2, nor artificial yeasts only the native yeasts of the grape, or superfluous additives and neither thermoregulation. Let time do its work, despite everything, being watched very closely by natural and lively vinification.