The winemaking chais is made up of three levels. The first level is where the grapes are received and sorted without crushing keeping the grapes from the different parcels separate. The juice then flows (without pumps or screws) simply by gravity to the second level where the pressing with the division of the juice à la champenoise takes place. The third level is where the wine is clarified using a cooling system to regulate the temperature of the juice with maceration pulpaire. This wine is fermented in stainless steel vats thermostatically regulated to 18ºC for 6-8 weeks. This wine is on lees for 3-6 months with regular agitation. The wine is never placed in wooden barrels in order to preserve the natural aromas of the grapes.
The largest and most famous Pouilly-Fumé vineyards have been in the hands of the Comte Lafond and Ladoucette families since 1787 when the Comte Lafond purchased the estate from the illegitimate daughter of the French king, Louis XV.
The estate is now owned by Baron Patrick de Ladoucette, a descendant of the Comte Lafond, and Pouilly Fumé has earned a reputation as one of the world’s great white wines.
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