We start harvesting when we feel that the maturity of the grapes is ideal. We take this decision thanks to tasting analysies and controls. Grapes are harvested by using a machine: this allows us to be more flexible with the harvest dates. Our machine only picks the grapes and excludes all vegetal waste (like leaves, little piece of bark etc.). This assures us fruit of optimum quality.
Then, the grapes are conveyed to the estate, before being pressed with a pneumatic press. We use a slow press process with a low pressure to extract the best juice from the fruit.
Then we leave to settle for 12 hours before starting the alcoholic fermentation. This takes place for 2 to 3 weeks at a temperature of 14 to 18 °C. We ferment each block of vines separately and we adjust the winemaking process to the grape variety, the terroir, the maturity of the grapes and the tasting characteristics of the must.
Loyal to the traditional technique of our region, our muscadets will stay 6 to 9 months on their, lees, in underground vats, to make the wine richer and more complex. It’s only after this ageing period that we decide on the blends from the different vats.
Our Sèvres et Maine Sur Lie muscadet will then be bottled from mid March onwards.
After picking, the Gamay and Merlot grapes macerate, still separately. Thanks to this short maceration (4 to 6 hours), the juice will take on more colour from the skin of the grape. This gives the beautiful colour of our rosés. Then, the grapes are pressed and fermented according to the same winemaking process as our white wines.
At the end of the alcoholic fermentation, they will be racked and will wait in the vats until bottling (can start from December).
During the picking of our Merlot grape variety, we select a part of the grape which will be intended for producing our Merlot Rouge. For that, the grapes will macerate for 8 days. At the same time the alcoholic fermentation will take place. During this maceration time we pump -over to rehydrate the grapes which are at the top of the vat. The maceration and pump-overs also help the extraction of the colour, fruity aromas and tannins.
At the end of the alcoholic fermentation, “jus de gouttes” (juice that we get from the maceration) is racked and the grapes are pressed. Juice from the press is called “jus de presse”. These are put in a vat separately from the jus de gouttes to start the malo-lactic fermentation. This fermentation helps to reduce the wine acidity and also give it more body. When this is finished, the wine is racked and ageing in a vat throughout the winter. We finally bottle it at the beginning of spring.