||The whole grape is put into the pneumatic press, where the pressing is done in a gentle and slow manner in order to obtain a clear juice of the highest quality.
||This juice is then put in to barrels of 2000 liters. It remains between 8 and 12 months, during which it will undergo fermentation and a period of resting on lees.
||It 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, with various cheeses.
||Price Domaine Delaporte Sancerre Silex 2016 € 25.14