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Producer: Domaine les Grands PresbytèresGrape Varieties: 100% Muscadet also known as Melon de BourgogneOptimum Drinking: Within 4 yearsWine Style: Fresh dry white wineAlcohol by Volume: 12%Closure: ScrewcapCountry: France
Gorgeous! Intense, concentrated full-flavoured Muscadet.
A wine created from an experimental batch that gave stunning results! This is a limited edition Muscadet Sèvre et Maine ‘sur lie’ made using only ‘wild yeasts’ which occur naturally on the skins of the freshly picked grapes – these natural yeasts tend to be temperamental but when successfully mastered, they produce an exquisite intensity of perfume and purity of flavour unmatched by cultured yeasts. Pleasant grapey aromas with a yeasty hint of fresh bread, the flavour is fresh and instantly zin...
Domaine les Grands Presbytères is based in St Fiâcre, southeast of Nantes, at the mouth of the beautiful River Loire and was established by Nelly Marzelleau's grandfather in the 1950's. St Fiâcre is considered one of the best sites for Muscadet Sèvre et Maine due to its soil composition, mainly granitic gneiss with loose flints. Nelly Marzelleau runs the estate and is passionate about everything from vine to bottle. Wines are made from vines close to 50 years in age - a rarity in the area as most are dug up after 40 years. Nelly qualified in vinification and winemaking top of her class and completed her first vinification in 1985, aged 18.
In The Vineyard
Sourced from well established, old, low yielding vines, in the best sub-region between the rivers Sèvre and Maine. The vineyards are south facing and the soil, sandy and mineral, which allows full ripening and excellent drainage. The 40-50 year old vines are trained on low Guyot trellis, planted with 4000 - 4500 vines per hectare. Soils are layered with ‘orthogneiss’ a cracked mineral rich rock through which the vine roots weave and nourish the vines.
In The Winery
Temperature controlled stainless steel fermentation with naturally occurring yeasts, the wine was left to ferment naturally at relatively low temperatures until all the yeasts had died. The wine was then left on its fine lees (‘sur lie’) for added weight and complexity until bottling – legally only from the 1st March.
Serve as an aperitif or with seafood (especially langoustine) and fish dishes (roasted sea bass). It also has enough richness to accompany veal or pork escalopes.
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