Region : Pouilly-Fumé dates back to the fifth century to the Gallo-Roman era. The vinyard became very famous due to the great experience of the Benedictine monks. In the twelfth century, Pouilly wine was renowned. The “smoky” name comes from two factors, the first is the presence of a grey bloom on the skin of the grapes when ripe. The second reason why winemakers call it “Pouilly Fumé Blanc” is because of the aromas that remind one of the smell produced when two flint stones are hit together to create a spark.
AOP : Pouilly-Fumé
Grape Variety : Sauvignon
Domain : Jean-Pierre Bailly
Type of Soil : 30% limestone “Caillotes”, 70% Kimmeridgian marl
Density of Planting : n/a
Age of Vines : n/a
Yield : 60 hl/ha
Features : 12,5 % alcohol, total acidity : 5,03 g/l H2SO4. Residual sugar : 2,08 g/l. Contains sulfites.
Cultural method : Simple Guyot pruning. Debudding in May and June. Mechanical tillage.
Winemaking : Mechanical harvest. Traditional methode. Direct pressing. Settling of the juice. Alcoholic fermentation. Racking. The wine is aged on a fine lees for a year in stainless steel tanks where the temperature is controlled by thermoregulation. Filtration is done before bottling.
The Colour : Pale yellow with hints of green.
The Smell : Very aromatic nose with white peach and acacia scents accompanied with elegant minerality.
The Taste : The attack is soft, balanced by a fresh minerality. Persistant wine with a lemony after taste.
Serving Suggestions :
For an aperitif or with fish, shellfish, crustaceans, white meat or goat cheese.
Serve at 10 °C to 12 °C
Aging Capacity :
3 to 4 years