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Catherine Corbeau-Mellot, stands in the yellow light of the barrel cellar, and samples from a white wine glass.

Joseph Mellot is the only winery that owns vines and produces wines from the seven main appellations of the Central Loire region (Sancerre, Pouilly-Fumé, Quincy, Reuilly, Menetou-Salon, Coteaux du Giennois and Châteaumeillant). Wine production is carried out according to the terroir, so as to respect the specific character of each vintage.

Joseph Mellot branded barrel end

The wines are produced at one of three sites, one in Sancerre, one in Maltaverne in Pouilly-Fumé and one in Quincy, giving them a firm control over the wines they make.

For white wines, the pressing is slow and is carried out in pneumatic presses in order to extract the purest juice. For certain plots of land and depending on the years, pressing may be preceded by pre-fermentation maceration.

For red wines, after a rigorous selection of the crop, the whole grapes are vatted. Soaking for 24 hours allows for a large release of aromas and anthocyanins. Fermentation will last between 8-10 days with a constant temperature of between 25 and 30°C. The wines are aged and kept in vats or barrels.