Vieilles Vignes has a pale yellow gold, with bluish reflections. Nose has an intense length, explosive, floral notes (acacia, privet, chamomile) and mineral notes. With aeration, aromas evolve towards ripe white fruits notes with aeration. Mouth has freshness, tension, grapefruit, lemon zest. White fruits come back, with pear and white peach notes. The chalky terroir speaks out, with hot stone notes. Finish is rich and long.

Service: Serve around 10°C.

Food Pairing: Excellent with goat cheeses, seafood, white meats, and vegetarian dishes.

Lucia has a large experience in wines market. After working in Bordeaux, then in NYC for Château Smith Haut Lafitte and as a sales manager in Paris for Comptoir des Grandes Marques, she decided to explore the heart of the creations. Mid 2021, she comes out of her comfort zone and took over the estate of Régis in the PDO Pouilly-Fumé, where she grew-up.

The 12 hectare winery is at the forefront of modernity. Harvest and vinification methods preserve the uniqueness of terroirs and Sauvignon Blanc. The different types of terroirs; Terres Blanches, clay and limestone are typical from the appellation Pouilly Fumé, revealing the lively character of the Sauvignon Blanc, with notes of white flowers, citrus, yellow fruits, and flint. Vieilles Vignes is the historical cuvée of the domaine, a blend of the grapes from our different oldest plots (on average 30 years old), and from terres blanches and caillottes terroirs. The vine with its deep roots, has been blossoming for many years on its favourite terroirs, feeding on the minerality of the soil, to offer us a wine with great intensity back into wine.

White | Still | 75cl | 12.5% ABV | Contains Sulphites

Annual Production: 60,000 bottles.

As listed by: 4,5 stars hotels, and Palaces in Paris.

Cellaring: Drinking well now, will continue to develop for 3 to 5+ years

Vinification: Plot vinification. Grape sorting, settling of juices by gravity, vatting by gravity, alcoholic fermentation at controlled temperature (14-20°C), ageing for 6 months minimum in stainless steel vats, assembly at the end of ageing, light filtration before bottling.