Grapes are pressed in a pneumatic press, strength and length of pressing is adapted to each vintage. Spontaneous fermentation using only natural yeasts. Fermentation and maturation on lees in underground glass lined vats for twenty months, without racking until bottling during summer time 2022. NEXT LEVEL Muscadet. Just bring me the lobster.
Notes on the producer
Michel Delhommeau farms 25 ha in the commune of Monnières, just south of Nantes, where the soils are predominantly gabbro and gneiss, unlike much of Muscadet which is dominated by granite. In order to express the nuances between each soil type, Michel vinifies them separately using wild yeast and limited amounts of sulphur (45mg/l total) which gives his wines better fruit definition than most Muscadet while keeping sea breeze aromatics from the nearby Atlantic.