Pouilly Fumé

Pouilly Fumé

The harvest starts as soon as the grapes have reached the optimum level of maturity. As soon as they are picked the grapes are conveyed to the press in order to preserve their aromatic potential.
Then we proceed to the natural fermentation, which extends over 4-8 weeks. The accurate control of temperature is the most challenging task of this stage: between 13 and 17 degrees.
Then, until February, the wine is aged on the lees. Over this period, our Pouilly develops its unparalleled finesse.
Through continued tastings we determine the right moment to bottle.

This wine has a pale gold
which has a beautiful shine and a nice
fresh nose, fruity and rather subtle.
Note the characteristic notes
of flinty minerals related
to the soil where the grapes are grown. This all
combines to give freshness and roundness.

Recipe (in french):

Rôti de porc à l'Edam fumé, rattes rôties
Sandre au Beurre Blanc
Quinoa massalé à la noix de coco et au chou