Muscadet Sèvre et Maine Terres de Pierres 2010 Domaine Renaud-Papin

Domaine Luneau-Papin ・ Muscadet Sèvre & Maine - Terre de Pierre 2010

10W2892

Agriculture Biologique

White

Regular price: ¥20,350
Sale price: ¥20,350
Regular price: ¥20,350

Tax included.

1btl. 750ml

Shipping calculated at checkout.

This white wine, born from the timeless serpentine hills, exudes overwhelming individuality. Pure fruit notes of lemon and pear are layered with flint and smoky nuances, while firm acidity and salty minerals spread throughout the mouth. A unique flavor that combines power, tension, and the depth that comes from aging.

Tasting Comments

Tasting Notes
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.

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

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.