The Tressallier was sought after by French nobility in the Middle Ages and nearly vanished after phylloxera. Domaine Nebout remains one of its fiercest champions, adamant about bottling 100% Tressallier—even if French law no longer allows it under the local AOC. Today, “L’Incompris du Tressallier” stands as a rare and authentic taste of French wine history, offering exceptional value and a true sense of place.
Grapes are estate-grown in Saint-Pourçain, a region revered since medieval times and known for its gravel-rich, alluvial soils derived from an ancient riverbed. The vineyards sit at 900–1,200 feet altitude, benefiting from both continental and Atlantic influences. This terroir imparts energy, minerality, and a singular brightness to the wine.
Domaine Nebout is a third-generation family estate in Saint-Pourçain-sur-Sioule, Allier, within the historical Loire Valley. The estate is run by Julien Nebout, who passionately cultivates the rare Tressallier grape—a variety that was once nearly extinct and is now grown on fewer than 90 acres worldwide, almost exclusively in Saint-Pourçain. “L’Incompris du Tressallier” is their flagship 100% Tressallier cuvée, crafted to revive and honor its unique legacy.
Domaine Nebout insists on sustainable farming, hand-harvesting fruit from Tressallier vines averaging 20 years of age. Harvested grapes are destemmed, chilled, and allowed to settle naturally. Fermentation occurs on indigenous yeasts in temperature-controlled, stainless steel tanks. The wine is aged shortly on fine lees in tank before bottling in spring, capturing maximum freshness and textural finesse. No oak or blending is used—this is a pure, unadulterated expression of Tressallier.
The 2024 “L’Incompris du Tressallier” is bone-dry, fresh, and featherweight in body, yet vibrantly aromatic and vividly flavored. Expect aromas of citrus zest, crushed chalk, oyster shell, light fresh herbs, and raw hazelnut. The palate is laser-bright, tangy with high acidity, and finishes with remarkable salinity and stony minerality—think of it as a Loire Valley riff on premier cru Chablis crossed with the texture of Muscadet.
