Working the soil, chemical-free viticulture, short pruning, the Valettes do a huge amount of work amongst the vines t...Read more...
Food Pairings for Domaine Valette Macon Chaintre
Working the soil, chemical-free viticulture, short pruning, the Valettes do a huge amount of work amongst the vines to maximise the expression of their terroir. This effort from one of the region's steadfastly independent families in the village of Chaintre, 10km south of Macon, is from vines aged 60 years and above planted on clay-slica soils. Harvest is manual in late September and the entire harvest is pressed slowly with a pneumatic press. Vinification is natural: without sulphur, without yeasts, chaptalization or acidification. Elevage is for twenty-six months on the fine lees in tank (20%) and futs de chene (80%). Ripe apple, honey, lemon and grey mineral all come together in a distinctly mature, winey nose. Clarity of fruit and good acidity show through, with a more lush profile than Chablis but a long, almost crystalline finish. On the nose, fresh citrus, minerally and leesy notes abound, while the palate's emphatic, zippy, with a generous mealy texture. The Pouilly-Fuissé is an assembly of several different terroirs: Clos Reyssié, Clos de Mr Noly, Chevrières and Plantes Vieilles. The vines are around 50 years old on limestone-clay. The harvest is in October when the grapes have reached full maturity and elevage is thirty-six months on the fine lees in futs de chene. With lovely intensity of colour the Pouilly bequeaths aromas of white flowers, hazelnuts and grapefruit - in the mouth the wine combines richness, tension and acidity and a sensation of powerful minerality.
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