Pouilly-Fumé is very close to Sancerre, in terms of grape variety (same, Sauvignon Blanc) and terroir (just on the other side of the river). Pauline Pabiot is a young and determined women that took over her grand-father’s estate (Roger Pabiot) quite recently. Alone, she is now managing 24 hectares in the very heart of Pouilly sur Loire. 22 hectares of Sauvignon blanc and some acres planted with Chasselas.
Presentation
Presentation
The « Blanc Fumé » combins minerality and vivacity with excellence.
The clays and limestones reveal a Pouilly Fumé with citruses and floral aromas, fine, fruity and floral.
The clays and limestones reveal a Pouilly Fumé with citruses and floral aromas, fine, fruity and floral.
Terroir
Clay and limestone
In the vineyard
Sustainable viticulture, certified HVE 3, in organic conversion since 2021.
Mechanical work of the vineyard.
40 years old vines, high density plantation, Guyot Poussard pruning.
Yield of 50hL/ha.
Mechanical work of the vineyard.
40 years old vines, high density plantation, Guyot Poussard pruning.
Yield of 50hL/ha.
Winemaking
Cold pressing, part of the fermentation done with indigenous yeasts and bayanus yeasts.
Temperature controlled.
Fermentation in stainless stell tank, ageing in bottles.
Temperature controlled.
Fermentation in stainless stell tank, ageing in bottles.
Varietal
Sauvignon blanc : 100%
Specifications
Contains sulphites. Does not contain egg or egg products. Does not contain milk or milk-based products.
Advice
Ageing potential
Enjoy all year long, 3 to 5 years
Tasting
Golden color.
The nose is expressive with fruity (citrus) and floral (acacia flowers) aromas.
The mouth is full-bodied with a frank attack where citrus and white fruit aromas are expressed. The saline finish is persistent and intense.
The nose is expressive with fruity (citrus) and floral (acacia flowers) aromas.
The mouth is full-bodied with a frank attack where citrus and white fruit aromas are expressed. The saline finish is persistent and intense.
Food pairings
From aperitif to the cheeses (fresh goat cheese) by way the first course (seafood, cold fich), it will find its place.
