From our beginnings, our only goal has been to express Muscadet’s terroir under all its different guises.
Clisson 2017
~ 100% Melon de Bourgogne
Location
Set in the Clisson Valley, in the heart of the “Muscadet” appellation, the production area of this “cru” is on the best hillsides of the “Sèvre et Maine” region.
Terroir
The cru Clisson is produced on the most southern part of the armoricain massif. The granite subsoil is covered with gravels and sand or clays associated with river shingles. The deep-rooting is provided by the high draining qualities of these soils, which give all the essential minerals to this exceptional cru.
Winemaking
Fruit of much hard work, the grapes are pressed carefully. After fermentation, the ageing begins. The yeasts which compose the “lie” are regularly stirred in the vats. This technique, called “bâtonnage” in French, gives a great aromatic complexity and gustatory richness to this wine. A minimum two-year maturing provides this cru Clisson with a great ageing potential.
P1,800
Les Gras Moutons
~ 100% Melon de Bourgogne
Location
The cuvee “Gras Moutons” is produced on a hilltop overlooking the river Maine in the village of St Fiacre.
Terroir
The subsoil consists of gneiss and foliated rock, which allows a good deep-rooting. The soil is clayey-siliceous, and quite deep. The vineyard is planted at the top of a hill on a south-facing slop overlooking the river Maine.
Winemaking
Grapes are harvested manually then carried to the wine cellar which much care. The pneumatic press is filled by gravity, the grapes are not crushed. There is a very light must settling then the juice is pumped into an underground vat for one to two months without any yeast addition. The wine is matured for 9 months on its fermentation lees with a few stirrings of the lees.
P1,500
Clos des Briords
~ 100% Melon de Bourgogne
Location
Clos des Briords is located on the hillsides of the river Maine. Only 3 hectares of old vines (over 60 years old) are selected for this cuvee.
Terroir
The subsoil is granitic (granite of Château-Thébaud). There is a filtering soil with ideal proportions of sand and clay.
Winemaking
Grapes are harvested manually then carried to the wine cellar with much care. The pneumatic press is filled by gravity, the grapes are not crushed. Fermentation naturally takes place in an underground vat, without any yeast and sugar addition, at a temperature of 19°C for about one month. This cuvee is left for 7 months on its lees without any racking.
P1,500
Domaine de la Pépière
~ 100% Melon de Bourgogne
Location
Cuvée « Domaine de la Pépière » is produced on a 12-hectares land. This vineyard is located on the hillside of the Maine, on a highly stony soil. The vines are 25 years old on average.
Terroir
The subsoil is granitic (Granite of Clisson and Granit of Château-Thébaud). The soils are very filtering, with lots of gravel. These characteristics allow an early ripening.
Winemaking
Grapes are harvested manually, then are carried to the wine cellar with much care. The pneumatic press is filled by gravity, and grapes are not crushed. A very slight racking enables the yeasts which are naturally present, to induce fermentation. This cuvée is left on its lees until spring, without any racking.
P1,200
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