Tasting Food and drink harmonies In details
Deep golden hues introduce a nose of crystallized citrus interlaced with succulent scents of warm brioche, caramel, lush pears and ginger bread. Fullness and impressive length on the palate, with cushiony effervescence showcasing dense body.
Smooth enough to flatter the texture of foie gras, whether served “au naturel” or lightly seared, also playing well with variations on a sweet-and-savoury theme - pigeon pastilla, duck with honey and a whole host of other exotic flavours. At the close of the meal, Délice will perform impeccably with such traditional delicacies as batter pudding, caramelized upside-down apple tart, sweet soufflés or a traditional wedding cake.


Pinot Noir 75% - Chardonnay 25%.

Winemaking Process

Manual picking, whole cluster pressing. Alcoholic fermentation at 15° and malo in temperature-controlled stainless-steel tanks. Ageing sur lattes (on laths) in traditional chalk cellars.


Délice draws its complexity from a rich blend of base wines from more than 600 plots, combined with some 30-40 per cent of tank and oak-aged reserve wines from 10 different vintages.


35 g of sugar per litre.


Bottle 75 cl.