‘Chateau de Tracy is now overseen by Juliette d’Assay, the youngest daughter of Count and Countess Alain d’Estutt d’Assay who restored the vineyard in the 1950’s. The domain, which has been in the family since the 16th century, operates 35ha of vines planted in Sauvignon to produce Pouilly Fumé.’
‘A winemaking secret? Not really, with a constant search for the most faithfully expression of Sauvignon on our terroirs we must adapt our know-how to each vintage in order to produce wines that reveal the best expression of our flint clays and Kimmeridgian limestone terroirs.’
‘Viticulture, since it is directly linked to the environnemental problems that agriculture faces today. It is exciting to seek and find sustainable viticulture methods in order to participate in the protection of biodiversity and also to produce quality grapes in better conditions.’
‘To taste our wines with amateurs who appreciate them.’
‘We are currently in a period of real challenge because of the covid 19 epidemic and climate change. These two factors multiply the commercial risks by causing a global economic crisis as well as climatic hazards that are becoming more frequent and violent,’
‘Refined, delicate, precise.’
‘We produce wines based on the concepts of permaculture and sustainable agriculture. For two seasons we have been grazing pigs in the vineyards in order to improve the quality of the soils. We also use cereals and legumes in the inter-rows to promote soils microbe life.’
‘Oysters and seafood, white meat (veal with morels), foie gras, aged Comté and goat cheese, sabayon.’
Each cuvée can be tasted at different times:
Melle de T is perfect for an aperitif, or a summer lunch (grilled fish, seafood)
Château de Tracy, Haute Densité and 101 Rangs are gastronomic wines that can be served with elaborate dishes.