DOMAINE DE FUSSIACUS, France

In his opinion it is knowledge, acquired through long seasons in the vineyard, that enables the winemaker to produce great wine. Armed with this philosophy Jean-Paul manages 11ha in southern Burgundy in the heart of the Mâconnais, south-west of Macon, and creates wines enhanced by his vast experience. Thanks to 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.