Maturation in stainless vats during 10 months.
Multiple agreements are possible with this Pouilly-Fuissé: From an elegant aperitif to a gastronomic accompaniment: it will be advised for all fishes (a salmon cooked with a sorrel sauce for example), cooked shells and shellfish, white meats and « fat chicken » prepared with cream and mushrooms for examples. After 4 to 5 years or some soft cheeses too.