Grape variety:    100% Sauvignon Blanc

Yields and Density:  42 hl/hectares; 8800 vines/hectares

The Terroir:  

Forty year old vines, planted in a soil 100% clay-limestone (Marnes Kimméridgiennes and white limestone soil), they are reasonably cultivated in a traditional way in order to give the maximum respect to the environment. These soils slow down the maturation of the grapes which allows a later vintage and a better disease free condition. This soil equips the wined with a remarkable potential for conservation. Balance and refinement are the basis of the Cuvée Maxime.

This is another prestigious Delaporte wine made in the traditional way.

Vinification:

• The grapes are hand picked, sorted and then 100% separated by hand on a table. 

• Pre-fermentation maceration is done at 10° Celsius for five days.

• Alcoholic fermentation is done for twelve days in small stainless steel vats, thermo controlled at 25° Celsius with daily manual tamping.

• Malo-lactic fermentation is entirely carried out in old oak barrels that are one to five years old.

• The wine is bottled after 10 months of aging in the barrel.

Tasting:

Beautiful ruby crimson colour with reflections of black cherry. The aroma is intense and is dominated by empyreumatic (roasted, grilled or toasted) notes.

The attack is clear and the richness appears quickly, conferring roundness and consistency to the wine. Then tannin, already silky and distributed well, affirms its presence. This prestige red Sancerre wine has consistency and full body. It finishes on notes of maturity (caramel, fruit compote).

To accompany the wine:

This wine should be drunk at 16° Celsius. It will marry perfectly with red meats, game and well aged cheeses. It will reach the pinnacle of its flavour at the end of five years. It can be laid down for five to ten years.