Sancerre Red Silex - Terroir Selection

This Sancerre Rouge Silex comes from a 0.57 ha parcel, planted over 45 years ago on a clay-silica terroir known as "Silex".

Hand-harvested at optimum ripeness, the grapes are meticulously sorted before being put directly into vats. Cold maceration lasts a few days, starting the extraction of aromas and color. Maceration continues for two weeks, followed by alcoholic fermentation and regular pumping-over. The cap of marc is thus decompacted to maintain exchanges between the grapes and the juice. This technique produces a structured, concentrated wine. The grapes are then pressed and the wine put into oak barrels for malolactic fermentation. It evolves there for 10 to 12 months before being put into vats for at least 3 months.

Low yields and excellent ripeness mean highly concentrated aromas, ripe tannins and optimal balance.

All our Sancerre Rouges are aged in old barrels, for an average of 10 years, to achieve the right balance between oak and fruit.

This wine exhales aromas of sunny, even jammy fruit (strawberry, blackberry, redcurrant) and fine woody notes. The palate is generous and ripe, with substance and smooth tannins. The discreet woodiness blends pleasantly with the fruitiness.

Served between 12 and 14°C, our Sancerre Rouge Silex is the perfect accompaniment to fine meats such as quail or rabbit, as well as a platter of mature cheeses.

Cellaring : 10 - 12 years