Michel Delhommeau - 2022 Clos Armand Muscadet

The maturity of the grape depends on the product to be made. For a white wine, the sugar level is a fundamental criterion. To produce a dry white wine, we harvest the fruit a little before the maturity of the sugars. At this point, the ratio of sugar to acid is optimal.

In the approach of culture and organic production, the lees being of quality, without synthetic chemicals harmful to yeasts, they are preserved in the wine. The turbidity of the must guarantee a good supply of the yeasts and winemaking in vats therefore does not require the addition of yeast. The fermentation starts spontaneously under the action of the natural yeasts of the grape and continues until the exhaustion of sugars.

A limpid yellow color engages the tasting. The aroma very fresh and fruity (green apple) leaves a taste on the mouth in the same spirit, combining aromas of lemon with a few touches of stone fruit. Balanced and endorsed with a nice bitterness, the mouth is third-quenching on the length. - Michel Delhommeau, Winemaker.