Domaine Masson-Blondelet, Pouilly-Fumé

The fruit for the Villa Paulus cuvée originates from parcels of vines totalling 4.5 hectares (25-40 years of age) grown on Kimmeridgian marl soils (marnes), full of fossilised marine (oyster shell) deposits. In the cellar, working with gravity, cold settling and the retention of fermentation CO2 enables the winemaking process to be carried out with less recourse to pumps, whilst also enabling a lower SO2 regime in general. On receipt of the harvest, the fruit is destemmed immediately, before being gently pressed in order to avoid skin contact or oxidation. Fermentation in stainless steel tanks after cold settling is followed by a long conservation on fine lees in order to enhance texture and the retention of freshness.

Grape: Sauvignon Blanc

Organic