SILEX d’Orfeuilles is a dry wine produced from old vines planted on a fully south‑facing slope. This exceptional Vouvray terroir is covered with large silex stones over clay‑limestone soil. This unique setting gives the wine deep minerality and the famous “flinty” character. The harvest is pressed for 2 to 3 hours. After settling, the must is vinified half in tanks and half in 500‑liter oak barrels, 25% of which are new. Fermentation occurs naturally without added yeasts, followed by eleven months of aging on fine lees with regular bâtonnage. The wine is bottled in September after racking, blending, and fine filtration.

Winemaking

A delicate harvest: manual picking in small crates through successive selections of grapes affected by Noble Rot. After gentle pressing for 7–8 hours, the must reaches over 350 g of natural sugar per liter (21° probable alcohol). Long fermentation in oak barrels, entirely spontaneous, with no added selected yeasts.

Tasting notes

Pale golden yellow with bright golden reflections and thick, close legs. The bouquet is powerful and complex, offering a harmonious blend of candied figs, roasted almonds, quince and honey. On the palate, it opens with fleshy, fruity sweetness, followed by a touch of acidity and a long quince‑driven finish. A structured, exceptionally rich wine that will impress even the most patient tasters.

Food pairing

An essential bottle for any epicurean. Creamy orange chicken, chili‑honey shrimp stir‑fry, duck breast with orange, aged cheeses, foie gras.

Serving temperature: 8–10°C. Cellaring potential: 50 years or more under proper storage conditions.