Presentation
In 2005, Marcel Couturier made his first harvest. Over the years, he gradually expanded his estate. Today, the Domaine, located in Fuissé, includes all the appellations of southern Mâconnais, including "Pouilly-Loché," which covers an area of 32 hectares (the smallest communal appellation in southern Burgundy). Always close to nature and in awe of biodiversity, it was natural for the estate to venture into organic farming with the arrival of Auxence in 2018, followed by biodynamic farming in 2019.
Location
This Pouilly-Fuissé is the result of blending two cuvées: Pouilly-Fuissé "Clos Reyssié" and Pouilly-Fuissé "Les Scellés". The plots are located in Chaintré for one and in Fuissé for the other.
Terroir
He thus extracts specific elements from the soils that compose it, schist, planted on the hillside facing East and clayey, with vines aged between 50 and 90 years.
In the vineyard
Size in Guyot-Poussard, folding in Mâconnais arches, debudding, hoeing, earthing up, trimming. Compost made on the estate with local cattle and horse manure + addition of our grape marc and biodynamic preparation.
Harvest
During the grape harvest, the grapes are picked when fully ripe and entirely harvested by hand.
Winemaking
The pressing is pneumatic with whole clusters, followed by static settling twice before barreling in must. The fermentations take place in oak barrels, sourced from French forests, and often finish in the following spring of the next year.
Ageing
Bottling often takes place in August, after a minimum of 11 months of aging. The doses of sulfur used comply with the DEMETER specifications and are often between 60 and 80 mg/l of Total SO2.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 50 to 90. years old
Serving
14 to 16°C
Ageing potential
3 to 5 years
Tasting
Clos Scellés" has a golden yellow color. On the nose, there are precise, complex aromas of white flowers, yellow fruits, and candied lemons. On the palate, it is generous, rich, with a crunchy, "sweet" fruitiness, a lot of finesse, and a beautiful mineral finish.
Food pairings
It pairs perfectly with a roasted sea bass fillet with the skin on, served with mashed potatoes with olive oil and a lemon sauce. It will also enhance a Bresse poultry with cream and morel mushrooms, whose richness will be balanced by the freshness and tension of the wine.
