Domaine Bouchie Chatellier - Pouilly-Fumé - La Renardière 2005

A propos du producteur

La famille à côté de son expérience de quatre générations a été formée dans les grands vignobles.Quand Bernard Bouchié quitte la petite école du village vigneron, il sait déjà tailler la vigne, mais veut découvrir. Il part étudier en Bourgogne où il travaille les Vignes des Hospices de Beaune. Après un passage dans une grande maison de Champagne, il va connaître le vignoble du sud de la France et revient avec son titre d'oenologue de l'Ecole d'Agronomie de Montpellier. Aujourd'hui Arnaud, après avoir étudié plusieurs années en Bourgogne l'oenologie et le commerce, se consacre à la même passion que ses aîeux. Nos méthodes de travail et surtout la "typicité maison" évitent la standardisation technicienne.

About the winery

As well as the experience handed down by four generations of vinegrowers, all the members of the family have been trained in great wine estates. When Bernard Bouchié left the village school he already knew how to prune vines, but he wanted to learn more. He thus went to study wine in Beaune and worked in the Hospices de Beaune vineyards. Then he worked for a well-known Champagne House before heading for the vineyards of the South of France. He came back from the School of Agronomy in Montpellier as a qualified oenologist. Arnaud, Bernard's son, also spent a few years in Burgundy studying oenology and the wine trade. Now he is as passionately devoted to the family business as his father. The family's working methods give the wines their unique character which distinguishes them from other Pouilly-Fumés.

Non ci è la presentazione ancora per questo vino in italiano.

Piatti raccomandati

• Affettati e carni fredde : Prosciutto al prezzemolo
• Crostacei e frutti di mare : Aragosta e gamberi con majonese, Cozze
• Insalate : Insalata Nizzarda
• Pesce : Anguilla alla crema, Carpe alla griglia, Pesce grigliato
• Pasta, lasagne & pizza : Pizza ai frutti di mare
• Cucina spagnola : Paella
• Salse : Vinaigrette
• Formaggio : Formaggio di capra

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