Domaine du Bouchot
At the foot of Saint-Andelain, where flint and limestone ripple through the slopes of the Val de Loire, work at Domaine du Bouchot is all about precision: tiny parcels on caillottes, Tonnerre limestone and marly ridges are harvested separately and raised with restraint.
Early on, the estate helped put organic farming on the map in Pouilly-Fumé, and the focus remains on living soils—cover crops, gentle tillage and strict hand selection set the rhythm. In the cellar, intervention is kept low: native yeasts, patient élevage on fine lees, sur lie, mostly in neutral wood or stainless steel, so terroir stays in the lead.
The result is a style that speaks quietly but clearly: structured, mineral-driven and poised, carrying the cool tension of silex and the calm depth of limestone for a long, clean line.Domaine du Bouchot
At the foot of Saint-Andelain, where flint and limestone ripple through the slopes of the Val de Loire, work at Domaine du Bouchot is all about precision: tiny parcels on caillottes, Tonnerre limestone and marly ridges are harvested separately and raised with restraint.
Early on, the estate helped put organic farming on the map in Pouilly-Fumé, and the focus remains on living soils—cover crops, gentle tillage and strict hand selection set the rhythm. In the cellar, intervention is kept low: native yeasts, patient élevage on fine lees, sur lie, mostly in neutral wood or stainless steel, so terroir stays in the lead.
The result is a style that speaks quietly but clearly: structured, mineral-driven and poised, carrying the cool tension of silex and the calm depth of limestone for a long, clean line.
