Firstly, we pick our grapes at optimum ripeness, then press them directly in membrane presses. The must is then settled for 48 hours at approximately 13°C to 15°C. This settling process allows us to retain only the clear must in order to make elegant and delicate wines.
Alcoholic fermentation can then begin. The yeasts transform the sugars in the grape juice into alcohol. This takes place during 15 to 18 days in vats with a constantly controlled temperature of between 17°C and 20°C. The aim of this fermentation technique is to produce wines that are expressive, elegant and balanced.
The maturation or ageing of our wines is mostly done in underground vats (which are particularly common in the Nantais wine region), stainless steel vats, oak barrels and, as of more recently, in egg-shaped vats(*).
All of our Muscadet Côtes de GrandLieu Sur Lie are aged for seven to 14 months on ‘lees’ (a deposit found in wine after fermentation, composed mainly of yeast). This is the ‘Sur Lie’ method of ageing that is specific to our winemaking region. The technique enhances the aromatic potential of our Muscadet and conserves the naturally produced CO2 from fermentation, thus giving the wines a slight spritz in the finish, which is very pleasant and fresh. Some of our wines, however, are kept on lees for longer periods – we have new wines of this kind coming soon!