After picking the precious berries, the juice of the grapes is extracted with a pneumatic press and then flow by gravity in the tanks located on the low floor. Each tank matches a unique plot to preserve authenticity of terroirs.
Must fermentation and wine maturation occur in thermo-regulated stainless steel tanks. Throughout the process, we work with an oenological laboratory that assures the best vinification choices on a daily basis.
Finally, after a maturation of several months on fine lees to bring finesse and roundness to our wines, they are bottled at the beginning of the summer following the harvest.
Indeed, before 1880, the Chasselas grape variety was very present in the vineyard, particularly for the production of table grapes. Thanks to the railway, the grapes traveled from Pouilly to Paris in a few hours and were resold, freshly picked, in Paris. Unfortunately, everything stopped in the 1880s, with the arrival of phylloxera in the vineyard. This insect, which came from America in 1863, ravaged French vines, region after region, for around thirty years, until the vineyards were replanted with American rootstocks, naturally resistant to this little aphid. The Pouilly vineyard, then destroyed by phylloxera, the winegrowers decided to reorient themselves towards Sauvignon Blanc, a grape variety which allows them to produce more complex wines. The vines planted in Chasselas disappear little by little from the vineyard…
