Domaine Pierre Vessigaud

Pouilly, Burgundy, France

Domaine Pierre Vessigaud, located in the hamlet of Pouilly in the heart of the Pouilly-Fuisse appellation, was founded in 1839 and has been in the same family ever since. Pierre Vessigaud, the 5th generation to manage the estate, took over in 1988 and has been working organically in the vineyards ever since.  He submitted for recognition by Ecocert (AB) in 2010.

The estate consists of around 8 hectares in total: 3 hectares in Mâcon and 5 ha in Pouilly-Fuissé. All the vines are manually plowed. The vines average 35 years and the vineyards have a south/south-east exposure and soil consisting of chalk, clay and morainic shells and stones. The vineyards are between 200-250 meters high with a high plantationdensity of 8,500 plants/ha.

Pierre uses only copper sulphate in order to protect the vines. The grapes are harvested manually in small boxes and are pressed without destemming. All fermentations are spontaneous, using only wild yeasts. Malolactic fermentation takes place in barrels aging from one to ten years old.

Pierre’s goal is to produce precise wines with freshness, crispness and minerality. He wants them to be rich yet drinkable with a recognizable balance. In order to get this year after year, Pierre focuses on organics and low production in the vineyard followed by fermentation and extended aging in good quality barrels. 

For more information, please visit: http://www.vins-pierrevessigaud.fr


Our Selections

Vessigaud Macon-Fuisse Le Haut de Fuisse	2015

Macon-Fuisse Le Haut de Fuisse 2016

Grape: 100% Chardonnay
Vineyard: 2 Ha
Soil: chalky clay soil with marl and limestones
Altitude: 200m
Density of plantation: 8.500 feet/ha
Average age of the vines: 45 year old
Exposure: East and South East

Winegrowing: plowing the soil, short pruning in Guyot simple with « pliage en Arcure », and green harvest. Only use of sulfur and copper for treatment. Manual harvest in cases, long and direct crushing, fermentation of 100% in 20 year old oak barrels called “foudres” of 45 hl. The Estate is working as organic since 1998. Pierre started the conversion officially in 2010. Lieu-dit: “Les Pelées” and “Long Poil”

Winemaking: Directly pressed after harvest, whole bunch of grapes, wild yeast
Fermentation: in barrels
Aging: for 12 months in 45 hl barrels

Vessigaud Pouilly-Fuisse Vielles Vignes 2014

Pouilly-Fuisse Vielles Vignes 2015

Grape: 100% Chardonnay
Location of plots: “Les Tâches”, “Les Ménétrières”, “Les Combettes”, “Vigne Blanche”, “Les Reysses”, “Les Châtaigniers”, “Les Champs”
Vineyard: 7 Ha
Density of plantation: 8.500 feet/ha
Soil: chalky clay soil with marl and stones
Altitude: 200 to 250m
Exposure: East and South East
Average age of the vines: 60 year old

Winegrowing: plowing the soil, short pruning in Guyot simple with « pliage en Arcure », and green harvest. Only use of sulfur and copper for treatment. Manual harvest in cases, long and direct crushing, fermentation of 100% in oak barrels. The Estate is working as organic since 1998. Pierre started the conversion officially in 2010.

Winemaking: Directly pressed after harvest, whole bunch of grapes, wild yeast
Fermentation: in barrels
Aging: 18 months in barrels

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Pouilly-Fuisse Vers Agniers 2015

Location of parcels: plot located mid hillside in the municipality of Fuissé.
Varietal: 100% Chardonnay
Area: 0.6 hectares
Planting density: 8500 plants / hectare
Age of vines: 20 years
Production: 3000 bottles
Soil: clay-limestone, stony
Exhibition: East-facing
Viticulture Techniques low doses of copper and sulfur, regular plowing of vines.
Winemaking: manual harvesting, pressing of whole grapes. Maturing on fine lees for 12 months in oak barrels

"The 2015 Pouilly Fuisse Vers Agnieres has a very refined bouquet with beautifully delineated citrus fruit, lime flower and a touch of honeysuckle and jasmine. The palate is very well balanced with crisp acidity, hints of yellow fruit, orange zest and even a vein of vervain tea. This is a very complex, sophisticated Pouilly-Fuissé that is packed full of flavor and class. Therefore it comes highly recommended. 92 Points" - Neal Martin, The Wine Advocate, 31st Aug 2017. Issue 232