Sancerre Blanc "Silex"

The grapes are harvested at optimum ripeness and transferred to the press by vibration. After long, low-pressure pneumatic pressing, the juice flows by gravity from the press to the vat. This is followed by 12 hours of cold static settling, followed by alcoholic fermentation.The wine is aged in stainless steel vats for 6 to 7 months on its fine lees to bring out its aromatic richness.