The grapes to produce the Pouilly-Fumé “Cuvée des Acoins” Domaine de Bel Air were harvested between the hours of 04:00 and 12:00, in order to keep the grapes cool and prevent oxidation of the delicate aromas. Fermentation took place in temperature-controlled, stainless-steel tanks in the historic cellars in Le Bouchot. The wine then spent between three and four months on its lees, giving it a more nuanced, silken and ‘gourmand’ character than the domaine’s classic Pouilly Fumé.
The fruit for this wine comes from a selection of the oldest vines in a lieu-dit on the Saint Andelain slopes above the river. The vines are south-east facing and planted on specifically Kimmeridgian-marl soils. These factors support the gradual ripening of concentrated fruit. Here, the domaine is also able to practise sustainable viticulture.
Domaine de Bel Air has been in the Mauroy family since the 19th century and has 15 hectares of Pouilly-Fumé vineyards, located on the south-facing slopes of Pouilly-sur-Loire and Saint-Andelain. Winemaker Katia Mauroy-Gauliez co-owns the estate with her brother Cédric. They are the eighth generation to oversee Katia’s wines which are structured yet generous and among the best in the appellation. To add complexity to the Pouilly-Fumé blend, the fruit is sourced from three different vineyard parcels. Most of the blend comes from a parcel on Kimmeridgian limestone, contributing mineral structure. The remainder comes from a combination of limestone, clay and sand, which supplies the ample fruit and aromatics to the blend.