The etymology of Quincy is thought to come from the Roman name, domaine de Quintius.
[1] In 1120, the wine of Quincy was named in a speech by Pope Calixtus II and the Sauvignon blanc introduced by the monks at Cîteaux Abbey.
[2] After the consecutive replanting of the vineyards because of the Phylloxera epidemic, Quincy was the first commune to be awarded an AOC in this part of the Loire region, on 6 August 1936.
The Quincy vineyard is situated in the Champagne bérrichonne[1]in the Cher department, between Bourges and Vierzon.
Extending from North to South, the East side of it is exposed, divided between the communes of Quincy and Brinay.
The Sauvignon grapes are grown in long trellises to help manage its capricious and low fertility.
The amount of sugar in the grape must be less than 170 grams per litre and the potential degree of the juice should be less than 12.5% volume.
This wine is best accompanied with seafood and fish from the Loire or after a meal with goat's cheese from the region such as Valençay, Pouligny-Saint-Pierre or Crottin de Chavignol.