Pouilly Fume Terres Blanches

Cod with white asparagus on saffron beurre blanc (Fish). Fennel Mussel Risotto(Seafood). Yellow beetroot and kohlrabi cooked in the embers with salt and fennel pollen (Vegetable & Vegetarian)

With natural yeast grapes are pressed directly and matured on fine lees for about 6 months in stainless steel vats. The organic growing method increases the soil value and wine concentration, thanks to a deep rooting, while enhancing soil biodiversity.

Located on the right bank of the Loire river, the Domaine du Bouchot was the first area certified organic farming AOP Pouilly Fumé in 2009. Its 10 hectares of vines from the Sauvignon grape are planted on the south-west side of the hill from the village of Saint Andelain, the soils are mainly clay and limestone from the Kimmeridgian. The configuration of the estate, isolated in the center of its vineyards, allows a very precise biodynamic work, the vinifications that follow are done with a little intervention and the wines produced express the finesse of a preserved terroir. 2018 marks the arrival of Antoine Gouffier, young winemaker and child of the village, who takes over from the Kerbiquet family with great energy after over a decade between the Americas and South Africa. Joined by his South African partner Ilse. With Pascal Kerbiquet, his mentor, prophet of Bio and Pygmalion of biodynamics, he found his haven in Bouchot… Plantations of vines, renovation of the cellar, purchases of tuns and amphorae, new orange vintage, makeover of the skins … To discover and follow closely.