The grapes to produce the Pouilly-Fumé Domaine de Bel Air were pressed in a Bucher pneumatic press, which ensured good but gentle extraction of the aromatic Sauvignon Blanc character. The juice was cold-settled before fermentation took place in temperature-controlled, stainless steel tanks. The wine remained on its lees for three to four months before racking and bottling.
Domaine de Bel Air has 14 hectares of Sauvignon Blanc vineyards on different soils: Kimmeridgian marls, clay-chalk (argilo-calcaire) and sandy limestone. The finished wine is a blend of parcels planted on three different soil types, giving a wine with added complexity and depth. The vineyards are south-facing and benefit from a favourable microclimate thanks to their very close proximity to the River Loire, which moderates the cold temperatures of the region, encouraging greater ripeness and flavour development.
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.