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 cuvée is only produced in noteworthy vintages and can be kept for between 15 and 20 years. The wine is vinified and aged over fine lees in tuns, demi-muids, and stainless steel vats, for 18 months and fermented at between 18 and 20°C. Transfer it to a carafe and it will show off its purity, mineral quality, and exotic fruit and yellow peach flavours to perfection. iDealwine tip: pair with rich dishes to counterbalance flavours, aromas and textures. This wine will lift sauce-based fish dishes, poultry in cream, and, even more indulgently, pan-seared foie gras.