La Poussie

The detail of how things are made and used, how crops are cultivated, and the specific nature of the land, the earth below – what the French call terroir – are central to local identity and increasingly vulnerable.

La Poussie is the local name or lieu dit of the upper end of a small glaciated valley, and also the wine from that particular terroir. Vines cling to the steep chalky slopes above Bué, where the soil is poor and the summers hot. Scoured by rainfall and scorched by the sun, this is hard land to work, but the very special situation and soil give the wine its distinctive character. This concept of terroir is central to the Frence approach to wine and food, expressing the bonds between people, landscape and the subtle qualities that make a specific place and its products distinctive and individual.