Demi-sec
Vouvray Silex noir
2025
NATURE OF THE SOIL
Black flint, over a limestone bedrock (Turonien inférieur)
KEEPING POTENTIAL
20-30 years
VIGNIFICATION
Fermentation lasts between 2 and 3 months, with no added yeast or chaptalisation. It starts spontaneously thanks to indigenous yeasts, which contribute to the expression of the terroir. Fermentation is stopped by cooling the wine, followed by racking.
The wine is then aged in barrels on fine lees for 4 to 5 months. Before bottling, the wine undergoes filtration.
A total of 8 months is required to produce the wine.
FOOD AND WINE PAIRING
- Charcuterie and warm rillons salad.
- Vegetable tarts.
- Grilled fish or fish in sauce.
- Shellfish and scallops.