This white wine comes from Sauvignon Blanc vines that are more than 50 years of age, planted in flint soil “Silex”. They are cultivated following traditional, sustainable methods so as to maximize respect for the ecosystem and the environment. These soils encourage a slower maturation of the grapes, which allows a later harvest and an improved resistance to disease. This soil produces a wine with remarkable potential for aging. The Cuvee Silex is a very prestigious wine.
"Pale gold in color, the Silex Blanc is an elegant embodiment of sauvignon blanc characteristic of the Sancerre region, with a nose of little white flowers. In the mouth it is silky, round and delicate, with a pleasing richness and complexity on the back palate. It has a good balance between alcohol and acidity levels in the mouth, marked with mellow notes of wood (acacia, well-ripened exotic fruits, with minerals in the background). Balance and refinement are the underpinnings of the Cuvée Silex." - winery notes
Winemaking: After the grapes reach their peak maturity in October, they are picked by hand and then sorted into boxes. The grapes are put in whole bunches into the hydraulic press (Coquard), where the pressing is done gently and slowly to obtain a clear juice of the highest quality. This juice is then put into barrels of 2000 liters. It remains between 8 and 12 months, during which it will undergo fermentation and a period of resting on lees.
"What grows together, goes together." This couldn't be more true for the tiny town of Chavignol, which is renowned for the goat cheese Crottin de Chavignol, a delicious pairing with Sancerre. The Cuvée Silex is better suited to refined dishes, such as, Firm-textured saltwater fish with traditional French sauces, Coquilles Saint-Jacques, Lightly seared foie gras, poultry or veal escalope in cream sauce.