Bailly Reverdy
Pouilly Fume 2024
| Denomination | AOC Pouilly-Fumé |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Loire (France) |
| Grape varieties | 100% Sauvignon |
| Aging | Maturation on fine lees for complexity and body. |
- Style and type: Sauvignon Blanc, still white wine Pouilly-Fumé 2024, 12.5% vol
- Terroir: Les Loges in the Loire, clay-limestone soils rich in minerals, smoky note
- Aroma and taste: peach, apricot, citrus and flowers; vibrant palate, grapefruit finish
- Production: hand harvesting, pneumatic pressing, cold clarification for 12–24 hours
- Pairings and ageing: lean fish and shellfish; ideal within 6–12 months, potential 3–6 years
Description
What kind of wine it is
Bailly Reverdy Pouilly Fumé is a still white wine that precisely expresses the character of Sauvignon Blanc. Its aromatic profile offers notes of yellow fruit, such as apricot and peach, alongside fresh hints of citrus peel and orange blossom. On the palate, it stands out for its lively and taut attack, supported by a clear mineral structure. The finish is long, with a pleasant bitter note reminiscent of grapefruit. This profile makes it an ideal pairing for sea bass, sole, shellfish, and citrus salads.
Where it comes from
The identity of this label originates in France, in the renowned winegrowing region of the Loire Valley. Specifically, the grapes come from five hectares located in the village of Les Loges, in the heart of Pouilly Fumé. The vineyards rest on clay-limestone soil rich in minerals and benefit from optimal exposure for the development of the bunches. The composition of this terroir is reflected in the glass, giving the wine the typical smoky imprint that distinguishes the production area.
How it is produced
The process begins with a rigorous manual harvest and careful selection of the bunches. To preserve the aromatic purity, the grapes undergo gentle pneumatic pressing and cold clarification of the must. This is followed by natural fermentation in temperature-controlled tanks, essential for maintaining the wine's sense of place. Ageing on the fine lees gives greater volume and structural complexity to the palate, ensuring a cellaring potential of three to six years.
History and Curiosities
In 2024, Bailly Reverdy produced an excellent Pouilly-Fumé AOC from the rich clay-limestone soils of the village of Les Loges. This pure Sauvignon Blanc is the result of a meticulous manual harvest and natural fermentation, gaining volume and complexity thanks to precious ageing on the lees. Able to evolve beautifully over three to six years, the wine reveals a vibrant tension on the palate and a refreshing citrus finish, making it the perfect elegant companion for refined dishes based on shellfish and lean fish.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
| Name | Bailly Reverdy Pouilly Fume 2024 |
|---|---|
| Type | White still |
| Denomination | Pouilly-Fumé AOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | France |
| Region | Loire |
| Vendor | Bailly Reverdy |
| Story | History and Curiosities In 2024, Bailly Reverdy produced an excellent Pouilly-Fumé AOC from the rich clay-limestone soils of the village of Les Loges. This pure Sauvignon Blanc is the result of a meticulous manual harvest and natural fermentation, gaining volume and complexity thanks to precious ageing on the lees. Able to evolve beautifully over three to six years, the wine reveals a vibrant tension on the palate and a refreshing citrus finish, making it the perfect elegant companion for refined dishes based on shellfish and lean fish. |
| Origin | Les Loges, Pouilly-Fumé (Loire Valley), France |
| Soil composition | Clay-limestone soil |
| Production technique | Hand-picked and selected grapes; gentle pneumatic pressing; cold clarification of the must (12–24 hours); natural fermentation in temperature-controlled tanks; ageing on fine lees |
| Wine making | Hand-picked grapes carefully selected; gentle pneumatic pressing; must clarified cold for 12–24 hours; natural fermentation in temperature-controlled tanks to express the terroir; ageing on fine lees for complexity and body. |
| Aging | Maturation on fine lees for complexity and body. |
| Allergens | Contains sulphites |