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Grape harvesting is done by hand only


The grapevine
The vintage season is the most important and the most interesting moment of the year. It starts when the fruit is ripe.


The vintagers

40 to 45 vintagers will pick the grapes during 2 weeks


Wine bin

The grapes are conveyed to the pneumatic winepress in the cellar.


The wine being pressed, the must starts fermenting. Natural yeasts of wine transform sugar into alcohol, the'll guarantee the typical character of these wines. The ideal temperature being 20 C°, it preserves the aroma of the Muscadet Sèvre-et-Maine. One tunful is fermenting in oak barrels, the other one in stainless or subterranean vats, according to its origin or vintage.


 Wine cellar


This “ wine nectar ” is also called “ bourru ” (unfermented).