Centre-Loire > Menetou-Salon


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Located directly southwest of Sancerre, this relatively small appellation produces a similar range of high-quality white, red and rosé wines that offer excellent value.


Location: This vineyard in the Cher department covers ten communes: Menetou-Salon, Quantilly, Aubinges, Saint-Célos, Morogues, Parassy, Soulangis, Vignoux-sous-les-Aix, Pigny, and Humbligny.

Surface Area:

  • White: 310 hectares / 766 acres
  • Red: 165 hectares / 408 acres
  • Rosé: 20 hectares / 49 acres

Soil: The vines are planted in upper Jurassic Kimmeridgian limestone sediment. The rugged side (Cuesta) to the east (Morogues) softens toward the west as it moves nearer to Menetou-Salon.

Climate: Temperate climate with a continental influence. The average yearly temperature is comparable to that of Sancerre. Average annual rainfall is 850 mm (33.5 inches), the highest in the Centre-Loire, but not excessive.


Annual Production: 

  • White: 15,000 hl / 396,258 gallons
  • Red: 8,000 hl / 211,338 gallons
  • Rosé: 700 hl / 18,492 gallons


  • 65 hl/ha white
  • 59 hl/ha red
  • 63 hl/ha rosé

Grape Varieties: 

  • White: Sauvignon Blanc
  • Red and Rosé: Pinot Noir

Growing/Production Practices: Minimum planting density 5,600 vines/hectare with 8 bud simple Guyot or double Guyot pruning.

Tasting Notes


  • Appearance: Pale straw yellow
  • Nose: Vibrant and aromatic, with citrus fruit, spice and musk as well as herbaceous notes
  • Flavors: Medium-bodied, with menthol and peppery accents coupled with fresh fruit and crisp acidity


  • Appearance: Ruby red
  • Nose: Ripe red cherry and plum
  • Flavors: Medium-bodied with supple mouth feel and candied fruit notes


  • Appearance: Pale salmon pink
  • Nose: Fresh aromas of peach and nectarine
  • Flavors: Light-bodied with refreshing tart fruit

Food Pairings

  • Pair crisp whites with a Potato and Goat Cheese Tart or Udon Noodles with Chicken, Shellfish and Vegetables
  • Rosés complement Shellfish, Watermelon, Ceviche, or Grilled Tuna Salade Niçoise
  • Try red Menetou-Salon with a Cellophane Noodle Salad and Roast Pork or Grilled Chicken in Shitake Mushroom Sauce