If Muscadet has a signature feature, lees aging is undeniably it. This traditional technique, unique to the Nantes vineyard, has shaped the character of our wines for generations. But what actually happens in our tanks while the wine rests? Combining scientific knowledge and time-honored expertise, Domaine Moulin Camus breaks down this essential step in the winemaking process.
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The three faces of Muscadet and its food pairings
In Vallet, Muscadet is passed down from generation to generation, yet it never stops evolving. At Domaine du Moulin Camus, every plot, every ageing process, and every cuvée tells the same story of devotion to a singular terroir: the Muscadet Sèvre et Maine appellation. It is this dedication to craft that gives rise to a range as varied as it is generous : a classic Muscadet for everyday tables, single-plot cuvées that each express a distinct soil, and a Cru Vallet built for cellaring and fine dining. Join us as we explore these three faces of the estate’s Muscadet, along with our favourite food and wine pairings muscadet to bring out the best in each.
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Trimming and soil cultivation : getting ready for the harvest !
Summer has arrived at Domaine du Moulin Camus. In our Muscadet vineyards, it’s time for “green work.” Two essential tasks fill our July days: trimming and soil cultivation. Though discreet, these steps are fundamental to the quality of our future wines.
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Catherine Boulanger, winemaker at Domaine du Moulin Camus in Vallet
Welcome to the official blog of Domaine du Moulin Camus! To inaugurate this space, we have chosen to honor the woman who guides our steps every day: Catherine Boulanger. An independent winemaker in Muscadet and owner of the estate. She will share with us her journey, her childhood memories in the heart of the vineyard, and her vision for the future of our cuvées.
Continue reading Catherine Boulanger, winemaker at Domaine du Moulin Camus in Vallet