Straightforward, rich and complex, it has a characteristic hint of minerality which allows it to partner noble crustaceans (lobster, crayfish…) as well as foie gras. With acidity and smoothness beautifully balanced, it also goes well with fish or white meats (veal or poultry) in cream sauce
Sangouard Guyot Pouilly Fuisse “Ancestral”
Domaine Sangourd Guyot is located in Pouilly Fuisee and has been family owned since the 18th century. In 1997, Pierre-Emanuel Sangourd settled on the family farm, then held by his grandfather. In 1200 he took over the estate vineyards Guyot, the parents of his wife and Sangourd-Guyot area forms.