Domaine de Maltaverne Pouilly-Fumé L’Ammonite, AOP Pouilly-Fumé

£21.00
  • Domaine de Maltaverne Pouilly-Fumé L’Ammonite, AOP Pouilly-Fumé
  • Domaine de Maltaverne Pouilly-Fumé L’Ammonite, AOP Pouilly-Fumé

Domaine de Maltaverne Pouilly-Fumé L’Ammonite, AOP Pouilly-Fumé

£21.00

AVAILABILITY: 10 in stock

Grape Sauvignon Blanc
Style Dry, White, Medium Bodied, Aromatic, Tropical Fruit, Herbaceous, Textured
Country France
Region Loire Valley
Volume 75cl
ABV 12.5%
Dietary Vegetarian, Vegan

 

Domaine de Maltaverne Pouilly-Fumé ‘L’Ammonite’ is a complex Sauvignon Blanc with aromatic notes of honey and gently toasted fennel. The rich, ripe palate offers a balance of smoky, grassy flavours with elegant tropical notes. An ideal pairing with salmon, mussels, crustaceans, chicken, veal, or mushrooms, Domaine de Maltaverne Pouilly-Fumé ‘L’Ammonite’ is also superb with cheese platters.

About the Producer

Domaine de Maltaverne is one of the few producers in the Loire that allows full malolactic fermentation to run its natural course. The owner, Gilles Maudry, is a former biologist who returned to his family’s Tracy-sur-Loire estate in 1984 when his father retired. Now working with his son Matthieu, who finished his viticultural and oenological studies in 2015, Gilles is a firm believer in minimal intervention: as long as his vineyards produce healthy grapes, picked at optimum maturity and vinified with care, then the wine can be left to determine its own evolution. The beautiful label features an illustration of the fossilised ammonite shells found in the vineyard, sketched by an artistic wine lover following a tasting to represent what he visualised upon tasting this wonderful wine.

Vineyard and Winery

The vineyards where Domaine de Maltaverne Pouilly-Fumé ‘L’Ammonite’ is grown is planted on Kimmeridgian soil (fossilised clay-chalk, superb for low yields and mineral content) and face south-southwest, giving increased exposure to the sun. They are fertilised organically. Harvesting is done partly by hand and partly by machine, depending on the vintage. Vinification is old fashioned and hands off. Fermentation is done by indigenous yeasts and is followed by naturally occurring malolactic fermentation. This helps to soften the wines by converting the harsher acids to more palatable ones. Most unusually for a producer of Loire Sauvignon Blanc, winemaker Gilles Maudry believes in allowing full malolactic fermentation to run its natural course. The wine remains on its fine lees for 15 months after harvest, intensifying and enriching the flavours to balance the incredible freshness .

Reviews

Customer Reviews

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C
Clem
Loire

Crisp, elegant, cheeky, dry and fruity. All names my girlfriend called me when we shared this soft, dry and elegant white. An absolute cracker with languostine and crab. Buy it.