In order to respect the potential of the specific terroir where each vine grows, we at Delaporte have been protecting the character of each parcel by vinifying the grapes separately since the 1980s. In this, the family was pioneers... But it is important to remember that, even more, on each parcel of land, there are variations and nuances in the grapes, due to where exactly a vine is planted, its exposure and its age. Strictly controlled blending of the base wines lets us assure the unique spirit of our wines.
Since the 17th century, Domaine Vincent Delaporte has never ceased combining traditional and modern winemaking techniques.
Sauvignon
WHITE
Following harvest, and to ensure respect for the harvest, the white grapes are transported by conveyor belt into modern pneumatic presses. This type of long and gentle pressing of the grapes enables to extract only desirable enzymes, polyphenols and volatile aroma compounds from the skin and the pulp. After settling and separation of the solid matter, the juice for our traditional Sancerre wines is put into stainless-steel thermo-regulated vats, while the juice for the Cuvée Maxime wine is transferred to oak barrels. After fermentation, the wines are aged on lees for three months, so as to extract the maximum aromatic potential from the wine.
Pinot noir
RED
After being meticulously sorted on a table, the red grapes are put into vats. The Domaine carries out a pre-fermentation cold maceration, the object of which is to extract the colour and the fruit aromas contained in the grape before alcoholic fermentation begins. After “décuvage”, or devatting, during which the juice runs off freely from the “marc”, or solid matter, the wines quietly undergo their malolactic fermentation for five to ten months, during the winter, in oak barrels.
