Wine has been running through the veins of the Redde family for almost 400 years. Michel Redde can trace his family's winemaking origins in Pouilly-sur-Loire back to 1630. When he and his wife Simone took up the baton, they expanded the property considerably, buying new vineyard parcels and building La Moynerie, a tasting cellar that attracts visitors travelling on the N7 trunk road. Their son Thierry expanded further in 2001 when he converted the chai into a three-storey, gravity-flow winery. In the vineyards, Michel Redde, his son, and grandsons Sébastien and Romain grow Sauvignon Blanc in the Pouilly-Fumé appellation and Chasselas in the Pouilly-sur-Loire appellation. The 40 hectares of vines are tended with meticulous care and the property is gradually moving over to organic practices. The clay-chalk soils give their wines texture and elegance. Domaine Michel Redde et Fils has an affinity with the distinctive features of each terroir and showcases these to perfection in its single parcel wines.

This wine is made with Sauvignon grapes grown on parcels in Pouilly-sur-Loire (Kimmeridgian marl), Saint-Andelain (cretaceous flint ), and Tracy-sur-Loire (chalk). It is vinified and aged over fine lees in stainless steel vats for three months and fermented at between 16 and 18°C to conserve its freshness and primary aromas. Best drunk young, this is the ideal wine to serve to friends at an informal gathering, alongside cold meats, rillons, and seafood platters. But if you would like to try out a regional food and wine pairing, nothing beats a glass of this wine with Crottin de Chavignol cheese!