Winemaking: Slow pressing. Fermentation by indigenous yeasts, at low temperature. The wine is made using 50% oak (using 2-4 year old barrels) and 50% stainless steel. The oak is very subtle.
Elévage: In stainless steel vats on fine lees for 11 months. Malolactic fermentation. Light filtration at bottling; usually end of August before the next harvest.
Taste: Giroux believes in allowing the wine to age on its lees for a period, depending on the vintage. His 2018 Pouilly-Fuissé is full, rich, ripe (vintage expression), ample and savoury in style. The fruit combines citrus & mild tropical nuances of peach and pear. The texture is soft, generous and round. The finish is both long and very satisfying.
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