Technical details: Clisson

Set in the Clisson Valley, in the heart of the “Muscadet” appellation, the production area of this “cru” is on the best hillsides of the “Sèvre et Maine” region.
The cru CLISSON is produced on the most southern part of the armoricain massif. The granitic subsoil is covered with gravels and sand or clays associated with river shingles. The deep-rooting is provided by the high draining qualities of these soils, which gives all the essential minerals to this exceptional cru.
Fruit of much hard work, the grapes are pressed carefully. After fermentation, the ageing begins. The yeasts which compose the “lie” are regularly stirred in the vats. This technique, called “bâtonnage” in French, gives a great aromatic complexity and gustatory richness to this wine. A minimum two-year maturing provides this cru CLISSON with a great ageing potential.
Served decanted at 12°-14°, this powerful, charming, exceptionally delicate wine is the ideal aperitif. Naturally served with scallop, smoked salmon and other fish cooked in a sauce, it twill astound you with a pan-fried “foie gras” (duck livers preserved in fat) or with mature cheese such as goat cheese or Comté.