Adèle Rouzé created her estate in 2003 and though this makes her a new kid on the block in some ways, she is the daughter of a winemaker and the sister of an oenologist and represents the latest generation of many involved in winemaking in Quincy.
She owns four hectares of sauvignon blanc, planted in typical sandy and sandy-gravel soils with clay below, spread across four plots with their own unique characteristics and soil composition. This land is farmed sustainably to pay maximum respect to the environment in which they live and work.
The grapes arrive at a winery built in 2007, where they are carefully sorted by hand to ensure that only the best make it into the thermo-regulated stainless-steel vats. After the fermentation the wine is kept on its fine lees for extra complexity before bottling.
The aim is to make wines of great freshness, and in this they succeed admirably.