Personnes de dos qui empilent des seaux


During the harvest, the challenge is to pick the grapes at the right time. Observation and detailed knowledge of our plots, together with measurements and analyses of ripeness, enable us to decide on the right day for harvesting. 

The proximity of our plots means that we can bring the freshest grapes back to the winery. We harvest by hand in buckets and then in racks, so there’s no need to crush the bunches, which are sorted directly in the vineyard.

Our working space offers us numerous possibilities for direct pressing with or without settling or maceration.

Personnes qui récoltent dans les vignes
Seaux de raisin

We work to ensure the life and health of our vines. This energetic environment allows us to produce a healthy, dynamic wine. The week before the harvest, we pick beautiful bunches of grapes from all over the estate, as we move around the plots. The grapes are destemmed and vatted, fresh. Fermentation starts spontaneously and after a few days, we draw off the fermenting grape juice: this is the leaven. 

Like a baker, we take a portion of this boiling juice each day to seed our vats. The leaven is supplemented with fresh juice to maintain and restart the fermentation process. 

This artisan choice is motivated by the desire to make the most of our terroir. 

Our winery is in the Nantes tradition: most of the vats are underground. Their capacity ranges from 23 hL to 95 hL. The floor is dotted with hatches giving access to the concrete vats, which have tiled or glazed walls. This configuration frees up a great deal of space, enabling the wine to be matured on its lees in the most appropriate and high-quality way.

600-litre demi-muids are used for vinification and ageing of our Folle Blanche and red wine macerations.

Our 500-litre stoneware jars, white because they are rich in Limoges kaolin, are used for our exceptional cuvées, for which micro-oxygenation throughout the maturing process is essential.

Finally, the winery is completed by stainless steel and concrete vats, modern and perfect for the vinification and ageing of our red wines.

Personne qui vérifie le vin
Personnes discutent tenant un verre de vin

Once fermentation is complete, we close the vats and let time do its work. The yeasts have finished their work and slowly settle to the bottom to form the lees. We sometimes stir the lees in a vat during the winter, in other words, put the lees back into suspension to enrich the wine.

Throughout the ageing process, which lasts from 6 months to over 2 years, we intervene regularly … by tasting! It’s our way of keeping a close eye on our wines and getting to know them well.

From the spring following the harvest, the wines are bottled one after the other. When the tasting confirms it, and sometimes after long discussions and reflections on the blends, we decide on the bottling date. 

This crucial stage is the final act in our work as artisan winemakers. With the greatest respect for the wine, bottling takes place on the fruit day or the flower day, under inert gas and in good spirits!

Personnes qui tiennent un verre de vin
🇫🇷 Voyage au Massachusetts pour notre Muscadet 🇺🇸
Merci beaucoup @mywineempire pour cet excellent commentaire "Comme dans la vie, plus c'est simple, mieux c'est, en savourant cette fleur blanche magnifiquement équilibrée, cette pomme verte, cette minéralité alléchante."
🇺🇸 A trip to Massachusetts for our Muscadet 🇺🇸
Many thanks @mywineempire for this excellent comment "As in life, the simpler the better, savoring this beautifully balanced white flower, green apple, mouthwatering minerality."
#lestroistoits #vertou #vignoblenantais #winelover #winemaker #paysnantais #wine #muscadet #melondebourgogne #muscadet #sevreetmaine #VinsdeNantes #Massachusetts

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