# Pouilly-Fuissé Tête de Cru 'Clos des Prouges' (2020)

- **Producer:** Domaine J.A. Ferret
- **Colour:** white
- **Type:** still
- **Grapes:** 100% Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.4%
- **Average price:** €72
- **Vegan:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–13 °C
- **Aromas & flavours:** citrus, butter, cream, smoke, flint, hazelnut

## About this wine

Pouilly-Fuissé Tête de Cru 'Clos des Prouges' 2020 from Domaine J.A. Ferret is a 100% Chardonnay from the Mâconnais region of Burgundy. The wine originates from the village of Fuissé, specifically from a walled vineyard known as 'Clos des Prouges'. This site features limestone-rich marl soils and an east-facing slope. The vines are notably old, with a significant portion planted in 1956. The domaine itself, founded in 1840, has a rich history, with its winemaking practices influenced by pioneering women. Acquired by Maison Louis Jadot in 2008, the estate continues its heritage-driven approach. The 2020 vintage was characterized by warm and dry conditions, leading to a harvest of healthy grapes that yielded balanced wines.

## Interesting facts

- The 'Clos des Prouges' vineyard is a walled plot of just over two hectares.
- Many vines in 'Clos des Prouges' were planted in 1956, making them over 60 years old in 2020.
- Domaine J.A. Ferret began its organic certification process in 2023.
- The domaine's winemaking was significantly influenced by two generations of women.

## Food pairing

The wine's richness and complexity pair well with similarly textured dishes. Its balanced acidity cuts through creamy sauces and rich fats, while its subtle minerality complements seafood and poultry. The nutty notes can bridge to aged cheeses.

## Wine making process

Domaine J.A. Ferret employs a meticulous winemaking process, famously utilizing parcel-by-parcel vinification. The Chardonnay grapes for 'Clos des Prouges' are fermented in barrels. A partial malolactic fermentation is carried out. Following fermentation, the wine is aged for 10 months in a mix of new and used oak barrels, then spends an additional 9 months in stainless steel tanks on fine lees. The 2020 harvest was conducted manually under warm, dry conditions, with the fruit harvested in a healthy state. The domaine has also begun the process for organic certification.