Muscadet S̬vre et Maine sur Lie, Ch̢teau de Chasseloir, Ch̩reau Carr̩

Maturation on the lees gives this wine depth while still retaining the characteristic Muscadet salty minerality and spice.
Traditional fermentation took place with selected yeasts at controlled temperatures of 15 to 18å¡C in concrete vats. The vats are located on three levels, including subterranean, which allows the wine to be moved around the winery by gravity, thus avoiding the use of pumps. The wine was kept on its fine lees (‘sur lie’) to retain the aromatic profile, for at least eight months imparting depth and texture. The wine was then bottled directly from the lees imparting slight spritz and aged for 18 months in bottle prior to release.

Three words to describe this wine:

salty – spritz – mineral
RRP: å£14.83


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