“Quincy has a long history of winemaking and was the second appellation created in France back in 1936. It is situated south east of Tours and south west of Menetou-Salon. The terroir is mainly sand with patches of clay which suits Sauvignon Blanc as it warms rapidly, bringing early ripening. Yves Lestourgie gave up cereal farming 20 years ago to make Quincy. His wife Géraldine is an oenologue and helps Yves, as well as advising numerous other growers in Quincy. They have 11.5 hectares of vines, with an average age of 24 years. Both vinification and ageing is carried out in stainless steel. A pneumatic press is used, the juice then undergoes cold settling for 24 hours. The wines are then racked and yeast is added to start the fermentation which lasts 10 days at between 16 °C to 18 °C. The wine is aged on its fine lees for 3 months. This is now one of the best domaines in Quincy. Yves is currently president of the Quincy growers’ association.”