Muscadet Sèvre et Maine Terre de Pierre (Magnum) 2017 Domaine Luneau-Papin

Muscadet Sèvre & Maine - Terre de Pierre (Magnum)

蛇紋岩の丘が生む、緊張感のミュスカデ。

蛇紋岩の丘が育てたムロン・ド・ブルゴーニュ100%。淡いレモンイエローのグラスから、白い花やシトラス、洋梨に火打石とスモーキーなニュアンスが重なる複雑なブーケが立ち上ります。口中は引き締まった酸と塩味を帯びたミネラルが鮮烈で、バトナージュによるまろやかさと旨味も感じられます。余韻には柑橘のピールとヨードのタッチが長く。アンコウのロティやホタテのグリエとともに。

Producer

Domaine Luneau-Papin

Type

White

Region

Loire

Appellation

AOP Muscadet Sèvre et Maine

Vintage

2017

Grape varieties

100% Melon de Bourgogne

Volume

750ml

Certifications

Agriculture Biologique

Serving temperature

8–10°C

Recommended glass

White wine glass (smaller bowl)

Tasting note

Pale lemon yellow in color. The aroma that rises from the glass is a complex bouquet of white flowers, citrus, and pear, layered with flint and smoky nuances. The palate is vibrant with firm acidity and salty minerals, highlighting the distinctive character of the serpentine. In addition to the fullness of ripe fruit, the mellowness and umami of the batonnage are felt, and the finish is lingering with a touch of citrus peel and iodine. A remarkable expression of terroir, combining power and elegance.

Food pairing

Sea bass tartare with sea urchin and marinated shellfish Monkfish roast with yellow zucchini mousseline, clams from Brittany and meat jus Grilled scallops with spring vegetables and truffle oil

Winemaking & technical data

Cultivation
Tree planting: 1974
Terroir: the village of Loroux-Bottereau
Weathered serpentine, of igneous origin over 500 million years ago.
Rue-Dy "La Butte de la Roche"

Cultivation: traditional methods (furrow weeding and inter-cultivation), organic fertiliser, short pruning (Guyot sample).
Buds are removed, tops are pinched, and leaves are removed. Grapes are hand-picked and sorted in the field.

Certifications: Organic (ECOCERT FR-BIO-01), Biodynamic (DEMETER & BIODYVIN)

brewing
Vinification: Pneumatic pressing, cold clarification of the juice.
The juice is transferred by gravity to underground glass tanks, typical of the Nantes region.
Alcoholic fermentation is carried out using natural yeast from the plot.

Aging: Aged on the lees from fermentation for 13 months.
Regular batonnage (stirring of the lees). Unfiltered and untransferred until bottling. Bottled in November 2011.