2018 | Domaine Valette | Pouilly-Fuisse (Magnum)

This wine has very pleasant and lovely aromas. On the palate it is very elegant, rich and full-bodied.

Producer Information

Domaine Valette is a family-sized house located on the border of Mâconnais and Beaujolais , in Chaintré . Planted exclusively in Chardonnay on 15 hectares. In organic and biodynamic farming since 1992 but refusing any certificate, it has acquired a reputation by producing natural wines that goes far beyond our borders. Their best whites, aged for more than three years, have no precedent or equivalent in modern viticulture. A density and complexity rarely found in the sector. You must have tasted them one day, from the simple Mâcon village to the extraordinary Clos de Monsieur Noly . Sought after by all wine lovers, we can safely say that these wines rise to the level of the best wines of Burgundy , at a completely reasonable price compared to them. The main characteristic of the estate lies in the respect and attention given to the soil and the vines throughout the season. In order to obtain local wines, that is to say which reflect the identity of the place of production. They work intensively on the microbial life of the soil, so that the vines feel in their element; To do this, they aerate the soil by plowing or grassing depending on the geographical and geological configuration of the plot, and the climatic conditions of the year. From these vines well anchored in their terroir, they obtain balanced grapes which they leave on the vine until phenolic maturity is obtained, followed only by tastings of the grapes on the vine. As soon as this maturity is achieved, the harvest kicks off. Picked by hand, in small 15 kilo crates, the grapes do not undergo any mechanical operation before being placed in the pneumatic press. Once pressed, the juices flow directly by gravity into a tank, without the addition of sulfur or any other input. Roughly settled, they are then put into barrels with the lees in cool cellars to be aged for a year. Before the next harvest, they are racked and then put into mass for aging for a minimum of one year up to twelve years. It is only at the end of this aging time that the wines are bottled without fining or filtration.

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