As the second appellation created in France and the first in the Loire Valley, Quincy is known for its white wines. Made only using Sauvignon Blanc grapes, the wine is typically crisp and dry. Quincy was the first from the Centre-Loire to obtain AOC status in August 1936.
Quincy’s name is believed to come from the Roman name, domaine de Quintius. It is also believed that the Bituriges Cubi, whose territory included the village of Quincy, cultivated the land and even brought vines to the Bituriges Vivisci in the region of Bordeaux. It was in the 12th century that the monks of the Cîteaux order brought Sauvignon Blanc from the Abbaye des Femmes de Beauvoir. Duke Jean de Berry and Charles VII recognized the excellence of Quincy wines by bestowing them with the title of noble wine during the 15th century. Quincy is without a doubt one of the oldest vineyards in the region, having even been cited in a bulle from Calixte II in 1120.
Located on the banks of the Cher River, Quincy is northwest of Bourges. It covers 321 hectares (793 acres), extending over the villages of Quincy and Brinay. The vines grow on an ancient, gently rolling river terrace that is composed of sand and gravel.
The grapevines grow on sand and gravel terraces on top of lake limestone and clay dating from the Upper Eocene Epoch. Three soil types appear here, that allow Sauvignon grapes to reach full maturity very early on:
The Vendanges (grape harvest) in Centre-Loire begin between the last week of September and the first week of October, ending the last two weeks of October. Some grapes are still harvested by hand, though most are picked with mechanical grape harvesters. The grapes are sent to the modern wine storehouses for processing.
Quincy cultivates citrus notes such as grapefruit, hints of menthol and pepper, and aromas of acacia and white flowers. Its mouthfeel is a combination of fresh and fruity.
At its most ripe, the harvest is pressed as soon as the grapes arrive. For 12 to 24 hours, the must is racked, before it's placed into a fermentation tank, where it will ferment at a temperature of 64°F. Temperature control allows for longer fermentations, which gives more intense and delicate aromas. Once fermentation is complete, a racking is made to remove the first layer of lees. The wine matures in tanks with a thin layer of lees. The first vintages are bottled between March and September, with some waiting more than a year before being bottled.
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