Muscadet Saint-Fiacre wines from Domaine de la Combe

Following a cold settling of 48 hours without enzymes, the wines are fermented in the traditional subterranean tanks. The wines are exclusively fermented with the wild yeast. A micro dose of sulfure will be added only at the end of the fermentation to avoid malo-lactic fermentation. This contributes to significantly reducing the doses and to rendering a better expression of the soil. To permit that expression also, the wines are made with the minimum amount of manipulations.

Then, the wine is aged on its winemaking lees with no manipulations. Bottling happens, at earliest, middle of April, as far as wine « sur Lie » is concerned.
Regarding the Astrée, the wine is fermented in high capacity barrels and aging on its winemaking lees for twenty four-months with no racking.