Pouilly-Fuissé M. du Villard J-J de Boissieu

This cuvee is named after our ancestor Jean-Jacques de Boissieu (1736) who was both an engraver and an artist.

Surface of production: 0.60 ha

Exposition: South, South-west

Soil: Limestone clay

Average age of the vines: 51 years

Grape variety: Chardonnay

Pruning: Guyot

Harvest: Hand harvested

Yield: 50 Hl/ha (2.6 tons/acre)

Aging potential : 8 to 10 years

Serving temperature : 9-12°C (48° – 54°F)

Winemaking :

The grapes are gently whole-cluster pressed. The must is then cold settled and racked to barrels. The must undergoes a slow and gentle fermentation by indigenous yeast strains to enhance the aromatic qualities and rich texture. The Malo-lactic fermentation is natural and the wine remains on its fine lees to preserve all the aromas during 20 months.

Tasting notes:

A classic Pouilly-Fuissé for those who love a timeless wine. A femme-fatale possessing long legs, a mineral core, and voluptuous body guaranteed to seduce the senses. Enchanting aromas of crème brulée, pear drop, and ginger lend allure to the wine. Be careful of the long, crisp finish as it is alleged to be irresistible.

Food pairing:

As an aperitif, rich and creamy soups, escargot, soft-shelled crab, fresh-water bass, grilled trout, halibut, swordfish, game birds, pork chops. Creamy blue or soft, pungent cheese.

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