BECOMING A WINEGROWER AT 20 YEARS OLD
It was in 1998 that David discovered the world of wine and the fascinating job of winegrower. With a strong need for nature and a high school diploma in hands, he began to settle in 2000. Now the estate has reached 8 hectares, located in the municipalities of Solutré and Prissé, where David produces three appellations: Mâcon Villages, Saint Véran and Pouilly Fuissé.
The estate now owns 4 ha of vines across the villages of Solutré-Pouilly and Prissé and produces the appellations Pouilly Fuissé, Saint and Mâcon Prissé blanc.
LOCAL AND AUTHENTIC WINES
In order to offer you local and authentic wines; David's work is minimalist in the vineyard as in the cellar and, above all, identical for all appellations. He only interferes when necessary to obtain, first of all, grapes at the optimum maturity and second of all, wines that simply express their own natural qualities.
By using environmentally-friendly practices, he only apply treatments which are essential for the health of the vine.
Cover planting, mechanical and chemical weeding for those plots which cannot be mechanised as well as the most suitable method of pruning and selective suppression of secondary buds, all aim to voluntarily limit yields.
Temperature control and slow fermentations, followed by ageing on lees are the last stages to finalise the expression of the qualities of each plot, already developed by the work carried out on the vine.
Each wine tells its own story.
The aromatic power of Pouilly-Fuissé will also harmonize with exotic spicy and very fragrant dishes, such as couscous and fish tagines, or shrimps in a sweet and sour sauce. Sushi will support minerality perfectly.
Culinary Recommendation: To serve 11 to 13 ° C. Rich and complex, it is marked by a mineral touch which is very suitable for crustaceans, but also for cooked foie gras. Its nice balance of acidity and suppleness goes well with white meats, such as veal and poultry in cream sauce, and of course with goat cheese.
