Pouilly Fuisse “Les Plessys” 2020
Chateau du Bois de la Salle
VARIETAL: 100% Chardonnay
VINEYARD: Clay-limestone soils of Jurassic origin mixed with scree from up-slope and, in one spot, schist. The hillsides are slopes with easterly or south-easterly exposure.
WINEMAKING: Harvested the beginning of September
TASTING NOTES: Dressed in a pale gold robe with green highlights. Mineral, citrus, almond, acacia, and honey aromas make up the bouquet derived from the vinification of oak barrels (15%). Its full-flavored, opulent texture and structure, thanks partly to the wine's natural richness, is by nature delicate and distinguished.
FOOD PAIRING: Foie gras, noble crustaceans, veal or poultry in cream sauce, spicy food, and sushi.
TECHNICAL NOTES:
Chateau du Bois de la Salle
VARIETAL: 100% Chardonnay
VINEYARD: Clay-limestone soils of Jurassic origin mixed with scree from up-slope and, in one spot, schist. The hillsides are slopes with easterly or south-easterly exposure.
WINEMAKING: Harvested the beginning of September
TASTING NOTES: Dressed in a pale gold robe with green highlights. Mineral, citrus, almond, acacia, and honey aromas make up the bouquet derived from the vinification of oak barrels (15%). Its full-flavored, opulent texture and structure, thanks partly to the wine's natural richness, is by nature delicate and distinguished.
FOOD PAIRING: Foie gras, noble crustaceans, veal or poultry in cream sauce, spicy food, and sushi.
TECHNICAL NOTES:
Chateau du Bois de la Salle
VARIETAL: 100% Chardonnay
VINEYARD: Clay-limestone soils of Jurassic origin mixed with scree from up-slope and, in one spot, schist. The hillsides are slopes with easterly or south-easterly exposure.
WINEMAKING: Harvested the beginning of September
TASTING NOTES: Dressed in a pale gold robe with green highlights. Mineral, citrus, almond, acacia, and honey aromas make up the bouquet derived from the vinification of oak barrels (15%). Its full-flavored, opulent texture and structure, thanks partly to the wine's natural richness, is by nature delicate and distinguished.
FOOD PAIRING: Foie gras, noble crustaceans, veal or poultry in cream sauce, spicy food, and sushi.
TECHNICAL NOTES: