Pouilly Fuissé Clos Reyssié Vieilles Vignes Réserve Maison Valette

This exceptional white Burgundy reveals all the know-how of Maison Valette, a family estate renowned for its commitment to natural winemaking. Aged on fine lees, it offers a rich and complex bouquet of ripe pear, honey, and toasted almond. On the palate, it’s both generous and vibrant, with a long, elegant finish that reflects its old vines’ depth. Enjoy it slightly chilled, ideally around 12°C, to let its full aromatic character shine. Perfect for a special dinner or to simply savour a moment of pure pleasure with refined dishes like seafood or creamy poultry.
130.90 € incl tax

-5% for 6 identical bottles

3 in stock

Wine name: Pouilly-Fuissé Clos Reyssié Vieilles Vignes Réserve

Vintage: Multi-vintage blend of 2011, 2012, 2016 and 2018

Producer: Maison Valette (Chaintré, Mâconnais)

Grape varieties: 100% Chardonnay, from old vines averaging 50 years and more

Region: Burgundy – Mâconnais, southern Burgundy

Appellation: Pouilly-Fuissé AOC, single plot Clos Reyssié

Type of vinification: Whole-bunch pressing, slow settling, spontaneous fermentation with indigenous yeasts, extended ageing on fine lees in old oak barrels for several years, no fining, minimal or no filtration, very low sulphur addition, blending of the four vintages before bottling in a solera-inspired approach

Maceration: No maceration; direct pressing of whole clusters with brief pre-press contact only

Colour: Deep golden yellow with amber highlights, bright and dense

Bouquet: Quince, dried apricot, candied citrus, honey, hazelnut, beeswax, grilled almond and a smoky, flinty mineral note

Palate: Full and unctuous attack, oily texture balanced by saline tension, flavours of ripe orchard fruit, nuts and dried honey, long chalky finish with real depth and a slightly oxidative, vin de garde character

Alcohol content: 13.5% vol (approximately)

Soils: Clay-limestone with Jurassic limestone bedrock, stony scree and marl on south-facing slopes

Farming: Organic practices, hand harvesting, low yields, no herbicides, natural winemaking approach

Ageing potential: 10 to 20 years from bottling, already fully drinkable on release

Food pairing: Bresse chicken with cream, veal sweetbreads, lobster or scallops, mature Comté and Beaufort, mushroom risotto, richly sauced fish

Serving temperature: 12 to 14°C, ideally decanted for 30 minutes