The Art of Wine-Making

Philosophy

Domaine du Chalet Pouilly's philosophy is to allow nature to express itself through the vinification process in order to create high-quality, rich-flavored wines with a rustic touch.      

Process

The grape harvest period is an essential stage of the winemaking process and contributes to the quality of the final product. The inception of the harvest is related to the maturity of the grapes. The art of selecting the most appropriate date for gathering the grapes has been kept and mastered by the family over a very long period.

Once the grapes are gathered they are placed in a vat and pressed using a pneumatic wine press. Typically, the natural degrees of the wine are between 12° and 13°, allowing Domaine du Chalet Pouilly to avoid the chaptalization of the wines. In order to ensure that the natural character of the wines is determined solely by the rural flavors, no yeast is added to the must during the wine-making process. Next, the must - freshly pressed grape juice, is stored either in oak barrels or stainless steel tanks where it slowly ferments in an underground cellar.

For a period of 18 months and according to the traditional wine-making process in Burgundy, the wines are aged on their fine lies and are regularly "batonnés" (stirred) until the end of the second fermentation (malo-lactic). Pouilly-Fuissé wine is raised either in oak barrels or in stainless steel tanks. All Saint-Véran wine is raised in stainless steel tanks.

Finally, to let a rich wine flavor develop it might be necessary to wait a few years.