AOC Muscadet Sèvre et Maine sur lie
Clos de la Hersonnière

CHARACTERISTICS
Single-plot selection from the estate producing powerful and fleshy wines.

GRAPE VARIETY
100% Melon de Bourgogne.

TERROIR
Old Vines planted on Gabbro soil, a magmatic rock from the Armorican Massif.

WINEMAKING
Harvested at full maturity, sorting, first-run juice from pneumatic pressing, selection of juices, cold stabilization settling, followed by long temperature-controlled alcoholic fermentation between 20°C and 22°C, lees stirring (bâtonnage) to bring power and finesse. Aged on fine lees in underground glass-lined vats for 18 months.

TASTING NOTES
Appearance : pale yellow with golden highlights.
Nose : fresh white fruits, vine peach, floral notes, and a slight touch of iodine.
Palate : mineral attack, delicate fruity aroma, beautiful balance.

FOOD & WINE PAIRINGS
Lobster with lemon butter, grilled sea bass with a drizzle of olive oil, clam linguine.

AOC Muscadet Sèvre et Maine sur lie
Le Grand Fief

CHARACTERISTICS
Single-plot selection from the estate, offering complex wines true to their terroir.

GRAPE VARIETY
100% Melon de Bourgogne.

TERROIR
Vines planted on slopes of gabbro and magmatic rock from the Armorican Massif.

WINEMAKING
Harvested at full maturity, sorting, first-run juice from pneumatic pressing, selection of juices, cold stabilization settling, followed by long temperature-controlled alcoholic fermentation between 20°C and 22°C, lees stirring (bâtonnage) to bring power and finesse. Aged on fine lees in underground glass-lined vats for 18 months.

TASTING NOTES
Appearance : light pale yellow with silvery highlights.
Nose : crisp white fruits, floral note, and a slight touch of iodine.
Palate : lively, straight, and airy attack, supported by a distinct minerality.

FOOD & WINE PAIRINGS
Seafood platter, pollock fillet with lemon sauce, grilled sardines with fleur de sel.

AOC Muscadet Sèvre et Maine – Vallet

CHARACTERISTICS
Thanks to the collective work of independent winemakers, Vallet is now recognized as one of the Communal Crus of Muscadet. The finest terroirs of the commune have yielded exceptional juices. Combined with an aging process that brings power and aging potential, the Cru Vallet is a true gastronomic wine.

GRAPE VARIETY
100 % Melon de Bourgogne.

TERROIR
Micaschist.

WINEMAKING
Harvested at full maturity, sorting, pneumatic pressing, light settling, alcoholic fermentation with indigenous yeasts, lees stirring (bâtonnage) for 3 months, then twice a year. Aged on lees for 36 months.

TASTING NOTES
Appearance : crystalline light yellow.
Nose : powerful with candied fruits and a complex aromatic range, showing hints of gingerbread and toasted notes.
Palate : ample, rich, and generous. It is balanced by a precise freshness that extends the finish.

Find out more about Cru Vallet: www.cru-vallet.fr.

AOC Muscadet Sèvre et Maine sur lie

CHARACTERISTICS
The traditional Muscadet Sèvre et Maine sur lie from Domaine du Moulin Camus.

GRAPE VARIETY
100 % Melon de Bourgogne.

TERROIR
Gabbro with granitic veins.

WINEMAKING
Harvested at full maturity, sorting, first-run juice from pneumatic pressing, cold stabilization settling, followed by long temperature-controlled alcoholic fermentation at 18°C, lees stirring (bâtonnage) to bring power and finesse. Aged on lees for 6 to 9 months.

TASTING NOTES
Appearance : bright yellow.
Nose : white fruits, light notes of citrus and grapefruit.
Palate : round and rich while keeping all its freshness and fruitiness.

FOOD & WINE PAIRINGS
Brittany oysters, sand shrimps, moules marinières, grilled sardines.

IGP Val de Loire Sauvignon

CHARACTERISTICS
A fruity white wine with a well-pronounced aromatic profile. Round and mineral, its elegance is highly appreciated.

GRAPE VARIETY
100 % Sauvignon.

TERROIR
Soil formed from micaschists, gneiss, basic and eruptive rocks.

WINEMAKING
Harvested at optimum maturity, sorting, first-run juice from pneumatic pressing, cold stabilization settling (15°C).

TASTING NOTES
Appearance : pale yellow.
Nose : citrus and grapefruit aromas with hints of exotic fruits.
Palate : mineral, exotic fruit and citrus aromas enhanced by its candy/tangy finish.

FOOD & WINE PAIRINGS
Goat cheese (Selles-sur-Cher), green asparagus with vinaigrette, salmon marinated with dill, octopus salad with lemon.

IGP Val de Loire Chardonnay

CHARACTERISTICS
A Chardonnay full of finesse and freshness.

GRAPE VARIETY
100% Chardonnay.

TERROIR
Gabbro with granitic veins.

WINEMAKING
Harvested at full maturity, sorting, first-run juice from pneumatic pressing, cold stabilization settling. During fermentation, 10% of filtered lees are added to bring power and structure to the wine. Bottled in March/April after 6 months of aging on the lees.

TASTING NOTES
Appearance : golden yellow.
Nose : highly appealing aromas of white-fleshed exotic fruits.
Palate : beautiful power combined with great finesse and freshness.

FOOD & WINE PAIRINGS
Veal blanquette, scallop cassolette, asparagus risotto, Brie cheese.

IGP Val de Loire Gamay

CHARACTERISTICS
A delicious, slightly spicy Gamay to share during your traditional meals.

GRAPE VARIETY
100 % Gamay.

TERROIR
Micaschists.

WINEMAKING
Harvested at optimum maturity. Light vatting of the grapes for 3 to 4 days without sulfur addition, maintaining temperatures between 25°C and 28°C. Alcoholic fermentation begins with indigenous yeasts, 15-minute daily pump-overs to extract color and tannins. Traditional pressing. Separation of free-run juice and press juice. Malolactic fermentation in vats, followed by racking. Bottled in April without filtration cartridges.

TASTING NOTES
Appearance : cherry red, clear and bright.
Nose : rich with aromas of very ripe red fruits.
Palate : pleasant and indulgent, slightly spicy and peppery.

FOOD & WINE PAIRINGS
Charcuterie board, Touraine rillons (pork rillettes), herb-roasted chicken, fresh goat cheese.

IGP Val de Loire Cabernet Franc

CHARACTERISTICS
A beautiful power showing the classic fruity and spicy aromas of Cabernet Franc.

GRAPE VARIETY
100 % Cabernet franc.

TERROIR
Gabbro from Vallet, south/south-east exposure.

WINEMAKING
Harvested at optimum maturity. Vatting of the grapes for 6 to 7 days without sulfur addition, maintaining temperatures between 25°C and 28°C. Alcoholic fermentation begins with indigenous yeasts, 15-minute daily pump-overs to extract color and tannins. Traditional pressing. Separation of free-run juice and press juice. Malolactic fermentation in vats, followed by racking. Bottled in April without filtration cartridges.

TASTING NOTES
Appearance : ruby with purplish nuances.
Nose : red fruits, blackcurrant, slightly spicy.
Palate : beautiful power with well-melted tannins, indulgent, forward fruit.

FOOD & WINE PAIRINGS
Leg of lamb with herbs, grilled duck breast, French lentil stew (petit salé), Saint-Nectaire cheese.

IGP Val de Loire Merlot

CHARACTERISTICS
Perfectly representative of its grape variety, the estate’s Merlot is a fruity wine with well-melted tannins.

GRAPE VARIETY
100 % Merlot.

TERROIR
Gabbro.

WINEMAKING
Harvested at optimum maturity. Vatting of the grapes for 4 to 5 days without sulfur addition, maintaining temperatures between 25°C and 28°C. Alcoholic fermentation begins with indigenous yeasts, 15-minute daily pump-overs to extract color and tannins. Traditional pressing. Separation of free-run juice and press juice. Malolactic fermentation in vats, followed by racking. Bottled in April without filtration cartridges.

TASTING NOTES
Appearance : ruby with purplish nuances.
Nose : raspberry, slightly spicy.
Palate : beautiful power with well-integrated tannins, chocolate notes on the finish.

FOOD & WINE PAIRINGS
Pressed cheese platter, beef hanger steak with shallots, traditional country pepper terrine, roasted autumn vegetables.

AOC Gros Plant du Pays Nantais Folle Blanche

CHARACTERISTICS
A burst of crisp liveliness with green apple aromas intermingled with fruity notes. A beautiful mineral and tangy balance.

GRAPE VARIETY
100% Folle Blanche.

TERROIR
Gabbro.

WINEMAKING
Harvested at full maturity, sorting, first-run juice from pneumatic pressing, cold stabilization settling, followed by temperature-controlled alcoholic fermentation at 16°C.

TASTING NOTES
Appearance : yellow with green highlights.
Nose : fine and subtle with fruity notes.
Palate : green apple notes revealing an excellent balance before concluding on saline and refreshing tangy notes.

FOOD & WINE PAIRINGS
Oysters, seafood, fish tartare, or fish served in sauce.

IGP Val de Loire Rosé

CHARACTERISTICS
Fruity and enticing, a rosé that will delight your palate.

GRAPE VARIETY
Cabernet Sauvignon and Cabernet Franc.

TERROIR
Gabbro with granitic veins.

WINEMAKING
Harvested at full maturity, sorting, direct pneumatic pressing followed by temperature-controlled alcoholic fermentation.

TASTING NOTES
Appearance : lovely rosé hue.
Nose : appealing, notes of English pear drops / hard candy.
Palate : great aromatic power, focused on finesse and freshness.

FOOD & WINE PAIRINGS
Tomato and mozzarella salad, summer vegetable quiche, grilled poultry, seared tuna steak.

Méthode Ancestrale Bulle Privée

CHARACTERISTICS
An ancestral method sparkling wine full of vitality and roundness, with aromas of exotic fruits.

GRAPE VARIETY
100% Chardonnay.

TERROIR
Gabbro with granitic veins.

WINEMAKING
This cuvée is crafted using the ancestral method, also known as rural or artisanal method. It consists of early bottling before the end of the alcoholic fermentation, without any addition of liqueur.
The grape’s natural sugars are sealed inside the bottle, causing the alcoholic fermentation to resume and develop carbon dioxide, which creates the effervescence. This natural process allows the wine to preserve its aromatic freshness and richness. Best enjoyed as an aperitif, with a dessert, or for any festive occasion.

TASTING NOTES
Appearance : light yellow with silvery highlights.
Nose : explosive with exotic aromas like mango.
Palate : full, very fruity with excellent balance. Fine bubbles.

FOOD & WINE PAIRINGS
Ideal as an aperitif or for celebrations: cheese gougères, smoked Loire trout, Crottin de Chavignol, French apple tart.