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Domaine Luneau-Papin Muscadet Sèvre-et-Maine Terre de Pierre Butte de la Roche

$ 26
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ABOUT

VINEYARD CARE THROUGH THE SEASONS

Spring soil preparation has been performed in a traditional manner (earthing down and hoeing) throughout the entire estate since 2009. We treat and take care of the vines with natural preparations (no chemical products) and sow cover crops such as pulses and cereals at the end of summer, with close attention to the needs of each crop. We stimulate soil life with one or two applications of horn dung; (preparation 500) in spring and apply a horn silica (preparation 501) after bloom and before harvest if necessary.

Vines are short cut pruned (single guyot) during winter. Vine density is 6,500 plants per hectare.

Careful sorting is carried out in the vineyard by grape harvesters.

 

WINEMAKING TECHNIQUES:

Grapes are pressed in a pneumatic press, strength and length of pressing is adapted to each vintage.

Spontaneous fermentation using only natural yeasts. Fermentation and maturation on lees in underground glass lined vats for seven months, without racking until bottling in summer time 2020.

DETAILS

Container Bottle
Container Size 750ml
Style Natural
Domaine Luneau-Papin Muscadet Sèvre-et-Maine Terre de Pierre Butte de la Roche - Grain & Vine | Natural Wines, Rare Bourbon and Tequila Collection
Domaine Luneau-Papin

Domaine Luneau-Papin Muscadet Sèvre-et-Maine Terre de Pierre Butte de la Roche

$ 26

VINEYARD CARE THROUGH THE SEASONS

Spring soil preparation has been performed in a traditional manner (earthing down and hoeing) throughout the entire estate since 2009. We treat and take care of the vines with natural preparations (no chemical products) and sow cover crops such as pulses and cereals at the end of summer, with close attention to the needs of each crop. We stimulate soil life with one or two applications of horn dung; (preparation 500) in spring and apply a horn silica (preparation 501) after bloom and before harvest if necessary.

Vines are short cut pruned (single guyot) during winter. Vine density is 6,500 plants per hectare.

Careful sorting is carried out in the vineyard by grape harvesters.

 

WINEMAKING TECHNIQUES:

Grapes are pressed in a pneumatic press, strength and length of pressing is adapted to each vintage.

Spontaneous fermentation using only natural yeasts. Fermentation and maturation on lees in underground glass lined vats for seven months, without racking until bottling in summer time 2020.

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