|Composition of the land
||Limestone soil, its geological origin is upper oxfordian and it is called Villiers Limestone.
||The harvested grapes are received on an upper floor where they are sorted. The must flows from pneumatic presses and by gravity into the tanks below. After a thorough settling of the must, the fermentation slowly takes place thanks to a thermo-regulated system.
||On fine lees from 3 to 8 months is followed by the first bottling which continues for 18 months depending on circumstances. All the operations of racking and filtering are kept to a minimum in order to preserve all of the wine’s richness.
||Can accompany all fish, in particular smoked salmon, shellfish and seafood, cold meats, white meats and certain cheeses.
||Price Chateau Favray Pouilly Fumé 2018 € 17.06