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Domaine de Fussiacus, France

Passion is not enough, so says Jean-Paul Paquet owner of Domaine de Fussiacus. It is knowledge, acquired through seasons spent in the vineyard, that allow the wine-maker to produce great wine, he muses.

Passion is not enough, so says Jean-Paul Paquet owner of Domaine de Fussiacus. It is knowledge, acquired through seasons spent in the vineyard, that allow the wine-maker to produce great wine, he muses. With this philosophy Jean-Paul manages his 11 hecatres in southern Burgundy nestled in the heart of the Mâconnais, south-west of Macon, creating wines enhanced by his vast experience. Through the generosity of the terroir, his wines reveal typicity, finesse and elegance.

Viticulture

The Fuissé region in the south of Burgundy is 250-300 metres above sea level. The soil there is predominantly argilo-calcareous. At Fussiacus the average vine age is 25 years so that the plants are in balance and at their peak of production. The techniques are those of organic farming albeit not certified. The harvest here is by hand.

Winemaking

Gentle, moderate pressing in a pneumatic press allows for maximum juice extraction, which is transferred in stainless steel tanks for 24 hours of racking. The clear juice that is produced is then placed directly into barrels (Pouilly-Fuissé Vieilles Vignes) or in thermo regulated wooden tuns or tanks. Alcoholic fermentation takes place slowly at 18° using the grape's naturally occurring yeasts. Malolactic fermentation, systematically researched, naturally follows this stage. Lees aging is done slowly, for 6-8 months for Mâcon, St Véran, Pouilly-Vinzelles and Pouilly-Fuissé varieties, and up to 12 months for Pouilly-Fuissé Vieilles Vignes.

HIGHLIGHTS
  • Organic approach to viticulture.
  • All work carried out by hand.
  • Natural cover planting of vines to manage soil erosion.