Muscadet

Vineyards lie on a bed of stony, and siliceous-clay soil. Grapes are chosen from a selection of old vineyards. Short pruning in the vineyard, work of the soil and vines in accordance with the rules of organic and biodynamic agriculture. Light settling and long fermentation (21 days) with indigenous yeasts. The wine is then aged on lees for 6 months in underground cement tanks

From 40+ year-old vines in the Cru of Goulaine. Fermentation takes place over 27 days with native yeasts. Wine is aged 32 months on the lees before bottling. Nose of crystallized lemon and very ripe orange. The wine is round and supple on the palate with great minerality and a very long finish.