# Pouilly-Fumé Les Deux Cailloux (2023)

- **Producer:** Fournier Père & Fils
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** gooseberry, apple, grapefruit, herbaceous, bread, biscuit, petrol (gasoline), ginger, almond

## About this wine

Fournier Pouilly-Fumé Les Deux Cailloux is a Sauvignon Blanc from the Pouilly-Fumé AOC in France's Loire Valley. The wine's identity is deeply tied to the 'Les Deux Cailloux' terroir, characterized by Kimmeridgian soil composed of limestone pebbles and clay. This soil type is known for its ability to hasten grape maturity and impart significant aromatic intensity. The Fournier Père & Fils estate has a long history of winemaking, with a current focus on expressing the nuances of their terroirs. The 2023 vintage is noted for its precise and lively character.

## Interesting facts

- The name 'Les Deux Cailloux' translates to 'The Two Pebbles', referencing the unique soil composition.
- The vineyard's white pebbles reflect sunlight, aiding grape maturity.
- Fournier Père & Fils has been making wine for generations.
- The estate is committed to sustainable farming practices.

## Food pairing

The wine's bright acidity cuts through the richness of oily fish and creamy sauces, while its minerality complements the delicate flavors of shellfish. Herbal notes in the wine can echo or contrast with herbs used in dishes, and its dry profile works well with savory preparations.

## Wine making process

The winemaking process for Fournier Pouilly-Fumé Les Deux Cailloux begins with the delicate pressing of grapes using a pneumatic press. The clear juice is then given extended contact with fine lees to maximize terroir expression. Fermentation takes place in stainless steel tanks at cold temperatures, a slow process designed to build complexity. Following fermentation, the wine is aged on fine lees for 8 months, a technique aimed at refining its style and enhancing balance. Sustainable practices are integrated throughout the vineyard and production.