Appellation
 : Muscadet de Sèvre et Maine sur lie - AOC Val de Loire Blanc - France
Grape variety : 100 % Melon de Bourgogne

Plot : Fief Seigneur - Monnières - 3 hectares

Area: 5.00 hectares

Harvest: Manual

Age of the vines: 15 years

Soil Type: Gneiss

Ageing: 10 to 12 months

Container: 75 cl bottle

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Muscadet Sèvre et Maine sur lie

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Production

Pruning type simple guyot with a rod of 9 to 10 buds. Plot trellised with three wires. Spring de-cultivation on the whole vineyard. Shoeing with disks then 2 passages of blade,

In our approach of organic culture no synthetic product is used in our vineyards and in the cellar.

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Tasting

A golden yellow color, pale, clear and bright, lightly pearled.
Solar nose, ripe, fruity exotic mango, yellow fruits, lemony.
Supple attack, fine, round, on the fruits of the nose, less marked acidity, lightness.

 

Harvest

The harvest, destemmed, is directly vatted to begin its maceration.

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Winemaking

The maturity of the grapes depends on the product that is to be made. For a white wine, the sugar content is a fundamental criterion. For a dry white wine, maturity is sought and the fruit is harvested a little before (usually eight days) the maturity of the sugars. At this stage, the ratio between sugar and acid is optimal.
The grapes are harvested by hand, carried by hood to the elevator bucket which has an endless screw, the grapes are poured without a pump onto the conveyor belt which transports them to the 50 hl pneumatic press. The pressing process lasts about 2 hours. The juice flows by gravity into the tank.
In the approach of the culture and the biological production, the juices being of quality, without chemicals of synthesis harmful to yeasts, they are preserved in the wine. The turbidity of the must guarantees a good feeding of the yeasts and the vinification in tank does not require any addition of yeast. Fermentation starts spontaneously under the action of the natural yeasts of the grape. For a dry white wine, the fermentation continues until the exhaustion of sugars, with the control of the temperature 19° C.

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Food and wine pairing

Poultry, vegetables, fish, fruit pie.

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Service


Tasting temperature : 8 to 10 °C.