Château Fuissé : Pouilly-Fuissé Village "Tête de Cuvée" 2023

Characteristics and tasting advice for the Pouilly-Fuissé "Tête de Cuvée" 2023 from Château-Fuissé

Tasting

Color
The color presents a pale yellow hue with green reflections, bright and clear.

Nose
The nose is rich, revealing aromas of ripe fruits supported by elegant woodiness. Notes of almonds, burnt sugar, and flowers intertwine with exotic perfumes.

Palate
The attack is fresh and fruity, evolving towards a beautiful tension in the middle of the mouth. The finish is characterized by its roundness and substance, offering a complete wine combining liveliness, volume, and minerality.

Food and wine pairings

This wine pairs perfectly with noble crustaceans such as langoustines and scallops, as well as with fine fish. It also accompanies cream poultry and white meats.

Service and aging

Serve at 12°C. The Pouilly-Fuissé "Tête de Cuvée" 2023 can be enjoyed until around 2031.

A Pouilly-Fuissé emblematic of its limestone terroir

The property

The Château Fuissé, located in the heart of the Mâconnais in Southern Burgundy, stands out as a must-see estate of the Pouilly-Fuissé appellation. Owned by the Vincent family since 1862, the estate extends over about forty hectares, spread over five prestigious appellations. Among these exceptional terroirs, "Le Clos Monopole" stands out for its unique geology and vines over 50 years old, revealing a rare expression. Between roundness, amplitude, and mineral freshness, the wines of Château Fuissé are distinguished by their great delicacy.

The vineyard

The Pouilly-Fuissé Village is mainly from the South-East slope of Mont de Pouilly in Fuissé, on clay-limestone and marl soils. Some plots are located on shale and sand terroirs in Chaintré, as well as in Solutré-Pouilly. The planting density is 9,000 vines per hectare.

Vinification and aging

The Pouilly-Fuissé "Tête de Cuvée" 2023 is the result of a manual harvest followed by pneumatic pressing. After a 12-hour cold settling, fermentation is carried out with indigenous yeasts. Aging is divided between barrels (70%) and vats (30%), with lees stirring. Malolactic fermentation is carried out as needed.

Blend

Chardonnay (100%)