2018 Excelsior

TECHNICAL INFO

Country:  France

Region:  Muscadet Sèvre et Maine, Loire Valley

Appellation:  Muscadet Sèvre et Maine AOP Goulaine Cru

Climate:  Cool Atlantic

Altitude: 

Soils:  Mother rock of schist and micaschist

Varietal/Blend:  100% Melon de Bourgogne

Fermentation:  Pneumatic press. Spontaneous fermentation with natural yeasts at controlled temperature of 20ºC in underground glass lined vats.

Ageing:  Underground glass lined vats on the lees for 20-36 months depending on the vintage without racking until the time of bottling.

Vineyard & Vine Age:  Estate. Selection massale. Village of La Chapelle-Heulin. Vines planted in 1936.
Mass selection (no clones). Mother rock of schist and micaschist in «La Plécisière». Goulaine Cru: The communal crus initiative dates back to the late 1990s in the Muscadet area. A handful of estates, including Luneau-Papin, agreed on a definition of the cru’s terroir and its richness and diversity around Nantes. The process of seeking recognition of the cru was launched. Long called Schistes de Goulaine, our cru today goes by the name Goulaine, in reference to the Goulaine river which flows into the Loire and common denominator of an area now officially identified by the national appellations body INAO.

Vines treated with biodynamic preparations. Pulses and cereals are planted as cover crops in late-summer each year. Single guyot pruning. 6500 vines per hectare. Careful sorting is carried out in the vineyard by grape harvesters.

ABV:  13.0%

Produced Cases: 

CSPC:  865323