Pouilly Fuisse

Shellfish and molluscs, seafood risotto, grilled or pan-fried fish, veal cutlets with creamy sauces, goat's cheeses and hard cow's milk cheeses.

A detailed identification of the very best terroirs is the basis for vinification focused on individual parcels, a concept that helped spread the fame of the domaine far and wide. This classification, established by Jeanne Ferret, saw the creation of the 'Tête de Cru' and 'Hors Classe' cuvées. Another of her early initiatives was the domaine bottling of the wines, which was not the norm at the time. Her daughter, Colette, continued working in the same vein, and also put in place a focus on the maturation of the wines. When Maison Louis Jadot acquired the 18-hectare property in 2008, the aim was to continue to work along the lines established by the Ferret family. Audrey Braccini is the guardian of its traditions.

Vinification, then ageing 10 months in barrels, then another 6 months in vats to perfect its cladding. The bottling on 11 January 2021 was accompanied by the rare snowflakes of the year.

Exceptionally on this vintage, the cuvée was, because of its exceptional concentration vinified with a proportion of cask more important than usual. (80% of casks including 25% new casks).