By Domaine Romanin
'Terroir de Fuisse' Pouilly-Fuisse 2021

Technical Details
Grape Variety: 100% Chardonnay
Terroir: Clay-limestone with a limestone dominance
Exposure: East/West on the terroirs of Fuisse
Planting Density: 8,000 plants per hectare
Age of the Vines: Between 30 and 65 years old
Yield: 50 hl/ha
Bottling: The bottling is done at the domaine in the spring, with a very light filtration on fine soils.

Producer Notes
The Pouilly-Fuisse 'Terroir de Fuisse' comes from the best plots of the Domaine in the town of Fuisse. These vines, 40 years old on average, are located all around the village. The multitude of exposures and terroirs available allows us to develop a complex blend of the subtle aromas of Chardonnay grown in the great bastion of southern Burgundy.

Harvest
Manual or mechanical at full maturity - the harvest lasts three weeks for only 12 hectares due to each plot being harvested at the ideal time.

Vinification
Slow direct pressing in a pneumatic press to reduce the number of lees. Thermo-regulated stainless steel vats for the juices from the gray limestones, thus exacerbating the fruity and mineral side of this terroir, and oak barrels from seven to ten years for the juices from the white limestones to "round off" and increase the structure of the wine. A very low dose of SO2 (4-5 g/hl). Static settling in cold temperatures for 12 hours. Triggering of fermentation spontaneously without adding yeast thanks to the "indigenous yeasts" present naturally on the grapes under temperature control at 20 to 23 degrees C. Natural malolactic fermentation during the winter.

Tasting Notes
Golden in color with pale yellow reflections. The wine is bright, crystalline, limpid, and has good concentration. It exhales little by little with the agitation of subtle aromas of almonds and white flowers with an exotic, toasted, and mineral touch. An immediate attack, oily and slightly honeyed, which amplifies with agitation. The palate plays on the fruit, asserting a fine balance and harmony already acquired but which could be perfected in one to two years.

Service
Aging Potential: Reaching its peak at two years, it can be kept or enjoyed for nine to ten years.
Serving Temperature: 12-14 degrees C
Food Pairings: As an aperitif or alongside trout with white butter, fried squid, old-fashioned veal blanquette, oysters in jelly, or semi-dry goat cheese
[Information provided by DHI Selections]