Grape variety:    100% Sauvignon Blanc

Yields and Density:  48 hl/hectares; 8800 vines/hectares

The Terroir:  

This wine comes from sauvignon vines that are more than 50 years of age planted in clay-limestone soil. They are cultivated in traditional and reasonable ways such as to maximize respect for the ecosystem and the environment. These soils slow down the maturation of the grapes which allows a later vintage and a better disease resistant condition. This soil produces a wine equipped with remarkable potential for conservation. Max white wine is a very prestigious wine produced from old vines.

Vinification:

After the grapes have reached their maximum maturity in October, they are picked by hand and then sorted into boxes. The grapes are processed in bunches, in the pneumatic press. 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 228 litres (Troncais oak - 1, 2 and 3 years of age) for fermentation. Production is limited each year to approximately 12 barrels. The wine remains in the barrels for seven months. There are many techniques from ancient times which must be done such as many stirrings of the fine dregs, racking, joining and light filtration, all of which are completed at the end of April preceding bottling in May. It takes the wine a few months of rest in bottles to discover its important gustatory potential. Depending on the vintage it is best to preserve this wine for five to seven years.

Tasting:

The legs are clear with a gold reflection. The nose has a sauvignon bouquet of great smoothness (white flowers). In the mouth it is a silky rich, delicate wine with much richness and complexity at the back of the mouth. Good balance between alcohol and acidity, marked with a light wooden taste always quite mellow (acacia, flavour of well ripened exotic fruits, with a mineral background). Balance and refinement form the basis of the Cuvée Maxime.

To accompany the wine:

Less adapted to seafood than traditional Sancerre, it is better suited to refined dishes, such as:

• Firm flesh salt water fish with a sauce,

• Coquille St Jacques,

• Lightly seared foie gras ,

• Poultry or veal escalope in a cream sauce,

• With various cheeses.

We advise you to serve it at a temperature of 13° Celsius, never serve this wine icy cold.