Masson Blondelet

The Domaine Masson Blondelet winery was established by Michelle and Jean-Michel Masson in 1975, although its origins are based on the ancient savoir faire of a family that has been cultivating vines in the famous Sancerre and Poully-Fumé areas for six generations. The first historical records of the estate date back to 1826, when Antoine Blondelet already practised viticulture. The estate is located in the Loire Valley region, in the eastern area to be precise, which is known in France as the "central vineyard", due to its geographical location right in the centre of the country. It belongs to the historical wine-growing areas of the French Alps and is known all over the world for the production of extraordinary white wines based on Sauvignon Blanc, which is the main grape variety of the area.

The property of Domaine Masson Blondelet covers a total area of 22 hectares, divided into several plots, which are located in the best areas of the south and south-east, and enjoy a particularly favourable microclimate due to the proximity of the Loire and the Nature Reserve Park. All the vineyards fall within the territories of the Pouilly-Fumé and Sancerre appellations. The estate is managed with the utmost respect for the environment, with the aim of obtaining top-quality, healthy and genuine grapes. Since 1980, no chemical fertilisers have been used and only the organic fertiliser prescribed by Biodynamics is used. In 2002, all herbicides were banned and all treatments were drastically reduced in order to limit the environmental impact, preserve the vitality of the soil and the biodiversity of the wild fauna and flora. In the same year, all insecticides were eliminated in favour of the practice of gender confusion.

In the vineyard, great attention is given to the soil, which is the true wealth of the Sancerre and Poully-Fumé areas, and allows the wines to reflect the typicality of each terroir. The estate has vineyards on soils that are rich in white pebbles of hard limestone and on Kimméridgennes marnes, which are sediments of ancient oyster shells that create deep banks of limestone. The grapes from the two terroirs are vinified separately and produce different wines that bring out their best nuances. There are also a number of old vines on the estate, cultivated on fine silex soils, which give rise to a specific cuvée with classic smoky and flint notes. The decision to vinify the various labels in the same way allows one to fully appreciate the influence that the soil has on the sensory and taste profile of the Sauvignon Blanc.