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The wines of Quincy in their youth be eaten with pleasure as an aperitif. In 1120, the wine of Quincy is mentioned in a bull of Pope Callistus II and Sauvignon B was introduced there by the monks of the Abbey Cîteaux3.
The wines of Quincy reach their aromatic maturity after one to two years in bottle. They will be perfect with seafood, fish, white meat and goat cheese.
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