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VINEYARDS |

VINIFICATIONSélection of cuvées according to the soil (“terroir”), age of the vines, and free-run juice (the first juice from the press).Cold (54°F) débourbage (natural precipitation of the juice) for 24 hours with addition of enzymes.Alcoholic fermentation with temperature control.“Sur Lie” maturation for at least 6 months (the wine stays all winter on its natural fermentation-yeast sediment called lees, or “lies”. This brings finesse, elegance, fruitness and freshness to the wine. |
PRODUCTS SOLD
- Muscadet de Sèvre et Maine sur Lie 'Domaine de la Rinière'
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Home |
The Estate |
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Contact |