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with whom she shares a cellar
working with a minimally-interventionist hand that lets the fruit sing
fermented about 20 days
This bottling comes from the Clisson cru
Bailly-Reverdy, Pouilly-Fume, 2024 OldImgDeleted with whom she shares aA serious Pouilly Fume from a family better known for its Sancerre, out of a vintage that very nearly didn't happen. Franck and Aurelien Bailly work out of Bue, five kilometers from Sancerre, with holdings in Chavignol and Les Loges, and they farm five hectares across the river in Pouilly on clay limestone soils. The fruit is hand picked and sorted in the vineyard, gently pressed, cold settled for a day, then fermented with native yeasts in
